I don't really follow amounts in my recipes,everything is "to taste"

Cut up some backstraps in to 1/2" steaks, pound these out to 1/4" thick,using young,small straps works best

Salt and pepper to taste, dredge in flour and shake off excess.
Fry for 1 min per sidein butter/olive oil mix until just golden and set aside on paper towelsand cover.

In the same pan saute' onions until soft, add garlic (chopped) and mushrooms (sliced, your choice of what kind)Season with some pepperand thyme.Salt to taste
Saute' until all is tender and add in a little cognac or brandy. let it cook off and add some stock (beef) about a cup. Cook this a few minutesuntil slightly reduced.

Add a cup or more of crumbled blue cheese and stir,when smooth and thick put the backstraps back in and saute for about 2 min. If it's too thick add a little more stock.

Serve over rice, potatoes of noodles and garnish with some chopped parsley

Hope you enjoy!