Steakhouse Steaks with Roquefort Chive Sauce

From the Barefoot Contessa cookbook "How Easy is That"
or as seen here:
http://www.foodnetwork.com/recipes/ina-garten/steakhouse-steaks-recipe/index.html

cut and pasted for convenience here:

Ingredients

nocoupons

• 2 (10-ounce) filet mignon
• 2 tablespoons vegetable oil
• 1 tablespoon fleur de sel
• 1 tablespoon coarsely cracked black peppercorns
• 2 tablespoons unsalted butter, at room temperature, optional
• Roquefort Chive Sauce, recipe follows

Directions

Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.

Roquefort chive sauce:

nocoupons

• 1 1/2 cups heavy cream
• 2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh chives

Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Yield: 4 servings
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 My husband is the one who made this one.

It certainly looked nice:

 

The sauce never even made it to the table though.  Neither of us had ever had roquefort cheese before and now - neither of us will have it again.  Hee Hee.  It stank to high heaven and had such a strong taste.  DH dumped it out before the steaks were done because neither of us could stand it  

The steak - it wasn't great.  With a steak like that my husband usually BBQs it and it comes out fork tender.  Maybe we're just not pan steak savvy but we both thought this was a complete waste of cow. Both kids ate the steak without complaint but that's only because they have short memories from summer and forget how good it can be.  :) We won't make this again and I've added a sad face in PEN next to the recipe in the book so no one is ever tempted again.  LOL