Fillet Steak With Mushroom & Blue cheese sauce

I had left over blue cheese from a previous recipe and I didn't want any to go to waste and as we had planned to have a steak, I thought of this sauce and it was a winner at home.

FILLET STEAK SERVED WITH MUSHROOMS &  BLUE CHEESE SAUCE.

Ingredients:

2 Fillet steaks (3 fingers thick)
Salt & pepper for steak seasoning
Butter

For the sauce:

2 shallots finely chopped
1 garlic clove finely chopped
3 large Portobello mushrooms finely sliced (you can use any mushrooms, button mushrooms are good too)
Brandy
butter
1 tsp of thyme
75ml of beef stock
blue cheese crumbled, the quantity at your discretion, as to how strong you would like your sauce to be, personally, I added about half a cup.

Method:

1.  Preheat oven to 150c  Place an oven proof dish ready for the steaks.
2. Season the steaks with rock salt and freshly grind of pepper on both sides.
3. Heat frying pan with a knob of good quality butter, and when the butter has melted, and the frying pan is hot, place the steaks carefully. A good sizzling sound should be heard. Cook on both sides to caramelise, to produce that nutty flavour on the steaks. About 2-3 mins on each side, depending on how well you want you steaks. Place your steaks on the oven proof dish into the preheated oven.
4. Meanwhile, add another knob of butter in the same frying pan that you cooked your steaks. Add your onions and sauté until soft. When soft, add the chopped garlic and mushrooms, on low heat, sauté your mushrooms for about 5 mins, until soft.
5. Add a splash or two of your best brandy, this will lift all the steak residue and help towards your sauce. Cook for a few mins, then add your stock. Simmer for a few minutes more until it has reduced and thickened. Add your crumbled blue cheese and stir until it has melted. Remove from the heat immediately and serve hot with your steaks.    Enjoy :)