Steakhouse Steaks

These were by far the best steaks I've ever made. I'm sure it's partly because we splurged and bought very good, fresh cut filets rather than cheaper cuts.

This recipe is EASY! I tied and dried the steaks (Julia Child would be proud) then rubbed them all over with the salt and pepper. They were placed in a very hot cast iron skillet (I love my LeCreuset) and seared on all sides. I dotted them with butter then put them in a 400 degree oven until they were a perfect medium (neither of us like our meat bloody... ).

The sauce was a snap to make. Heat the cream until it reduces by half, add the roquefort cheese, chives, salt and pepper and it's done!

I served them with roasted garlic mashed potatoes and sauteed asparagus. My husband and I both cleaned our plates!