- 4 Filet Mignon steaks
- 4 strips of thick cut bacon
- 2 tablespoons butter
- 1 tablespoon New Canaan Olive Oil (suggestions below)
- 2 tablespoons brandy
- 1 cup heavy cream
- 3 oz. Roquefort cheese (broken up)
- Salt and pepper as desired
Pre-heat grill. Wrap each filet in a strip of bacon. Cook to desired temperature and allow steak to rest for 10 minutes.
In a medium sauce pan melt the butter and New Canaan Olive Oil (suggestions below) until an amber brown. Add brandy (be careful, may splatter) and cook off the alcohol. Add cream and bring to a soft boil, stir sauce until thick.* Add Roquefort and stir until melted. Add salt and pepper to taste.