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Beef fillets with brandy, blue cheese and mustard sauce

Delicious steaks with a superb sauce of blue cheese, grain mustard and brandy. The recipe is a hit each time I serve this dish to family and friends. Easy and quick to prepare too.


  • 4 pieces of fillet steak, each 2 centimetres thick

  • 2 tbsp course salt

  • 1/4 cup blue cheese, crumbled

  • 1 cup heavy cream

  • 1/3 cup of brandy

  • 1 tablespoon grain mustard

  • ground pepper to taste


  • 1.

    Press both sides of the fillet steaks down on the course salt. Heat frying pan till hot. Add the fillets to the hot, dry pan and cook over high heat for 2 min on each side or to desired doneness. Remove fillet steaks from the pan and keep warm while making the sauce.

  • 2.

    Deglaze the pan with the brandy. Stir in cream, mustard and blue cheese, scraping the bottom of the pan to dissolve any meat remains. Do not boil. Adjust seasoning. Pour sauce over tenderloins and serve immediately.


I normally serve this superb meal with mashed potato and a green salad with a mustard dressing.

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