Ingredients

• ¼ teaspoon freshly ground black pepper
• 6 filet mignon steaks
• 1 tablespoon chopped fresh chives (I used dried)
• 1-1/2 cups heavy cream
• ½ teaspoon kosher salt
• 2 tablespoons coarsely cracked black peppercorns
• 2 ounces French Roquefort cheese, crumbled
• 2 tablespoons sea salt
• 6 tablespoons unsalted butter, at room temperature
• 2 tablespoons lard or vegetable oil

How to make it

1. Preheat your oven to 400 degrees F.
2. Heat a large cast iron skillet over high heat for about 5 minutes until it's scorching hot.Pat the steaks dry with a paper towel and roll them in the salt and pepper mixture, coating evenly on all sides.Melt 2 tablespoons lard or vegetable oil in the hot skillet and add the steaks. Sear them evenly on all sides.Top each steak with a tablespoon of butter, and place the skillet in the oven; cook the steaks until they reach your desired temp. For rare, you'll want 120 degrees F. For medium rare, 125, for medium 13
3. (Insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
4. Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.
5. Serve hot with Roquefort Chive Sauce on the side, if desired.Bring the heavy cream to a boil over medium-high heat.Cook at a low boil until it's thick and creamy -
6. 10-15 minutes.Off the heat, add the rest and whisk rapidly until the cheese melts.