2 Beef Filet tenderloin steaks just under 1 1/2 inches thick
4 Teaspoons unsalted butter
2 Teaspoons chopped shallots
1 Cup heavy cream
3 Cups strong beef boullion (4 boullion cubes dissolved in 3 cups hot water)
3 Teaspoons flour
1 Teaspoons water
1 Teaspoons green peppercorns
2 Teaspoons Dijon mustard
Salt and pepper to taste

Roaring 40’s Blue Cheese

Butter Peppercorn Sauce:
Melt 2 teaspoons of butter in a heavy 2 1/3 - 3 quart saucepan over medium heat. Add the shallots and sauté about 2 minutes or until soft but not browned. Add the heavy cream and boullion, bring to a simmer, lower the heat and reduce by half, stirring occasionally.

Mix the flour with the water and whisk into the simmering sauce. Let it cook until slightly thickened. Stir in the peppercorns. Whisk in the mustard and the remaining 4 teaspoons of butter, a teaspoon at a time. Add salt and pepper.

Keep warm while finishing the fillets.

Preheat oven to 500 on broil. 

Trim the fillets and dust lightly on both sides with flour.

In an all metal skillet, melt the butter over medium-high heat. Sear the steaks for about 3-4 minutes per side or until well browned and done to a medium rare state.

You can insert an instant reading meat thermometer horizontally into the center of a steak to make sure the temperature reads 145 - 150°F.

Remove steaks from stove and put blue cheese crumbles on top.

Place pan in 500 degree oven set on broil. Cook until blue cheese is brown and bubbly.  About 2 minutes. 

Pour a generous amount of Butter Peppercorn Sauce in middle of medium size plate and place tenderloin in middle, on top of sauce.