Filet Mignon Belmont House

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

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.