FILET MIGNON BELMONT HOUSE

1 tablespoon butter
2 (6 ounce each, about 1-inch thick) filet mignon steaks
2/3 cup canned beef broth
1/4 cup brandy
1 teaspoon fresh rosemary, chopped (or 1/2 tsp dried)
1/2 cup crumbled blue cheese

Melt butter in heavy medium skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and saute until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate.

Add broth, brandy and rosemary to skillet and boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 5 minutes.

Spoon sauce over steaks. Top each steak with half of blue cheese.

Servings: 2
Source: Bon Appetit