Here is one of our favorites. Again sub the beef for venision. This works well with strip steaks too. ENJOY...I love to cook!

Filet Mignon Belmont House


1 Tablespoon butter
2 6-oz filtet mignon steaks (about 1 inch thick)
2/3 cup beef broth
¼ cup brandy
1 teaspoon fresh rosemary or ½ teaspoon dried
½ cup crumbled blue cheese

Melt butter in a heavy medium skillet over medium high heat. Season steaks with salt and pepper. Add steaks to skillet and sauté 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 brown bits, about 5 minutes. Spoon sauce over steaks, add blue cheese. As an option, place plates under broiler until blue cheese melts, about 3 minutes.