Steak with brandied roquefort saucePhoto by Ryan Szulc
, about 1/2-in. thick
, about 120 g
Sprinkle steaks with salt. Season with pepper. Melt butter in a large frying pan, preferably not non-stick, over medium-high. Add steaks, then reduce heat to medium. Sauté 3 to 4 min per side for medium-rare. Transfer to a cutting board. Remove pan from heat and add brandy. Return to heat and boil 2 min. Add 1/2 cup cheese and stir until melted. Add chives. Transfer steaks to plates, then stir any juices into sauce. Pour sauce over steaks. Sprinkle remaining cheese overtop.