2 filet Mignon
1/2 stick butter
1 wedge imported Roquefort
1 pt. cream
1 loaf French bread red wine

Melt butter slowly in a small saucepan add crumbled Roquefort and melt. Add cream slowly to make a thick rich sauce.

Broil on grill, fillets to rare or medium rare. Put on plate, spoon on sauce and eat with plenty of French bread and red wine.