Steak with Peppered Parmesan Sauce and Roquefort Potatoes

Steak

• 2 filet mignon medallions (approx. 4-6 oz ea.)
• salt, to season

Potatoes

• 20 oz water
• 8 oz baby red potatoes or mixed baby potatoes
• 1 sprig rosemary
• 1 tbsp olive oil
• ½ tsp salt

Peppered Parmesan Sauce

• 2 oz Parmesan cheese, in pieces
• 1 tbsp whole black peppercorns
• 5 sprigs fresh thyme, leaves only
• 2 oz shallots, in pieces
• 2 oz unsalted butter, in pieces
• 5 oz chicken stock
• 1 oz brandy
• 1 tbsp all-purpose flour
• 2 oz heavy whipping cream

Assembly

• 1 tbsp canola oil
• 1 tbsp unsalted butter
• 2 oz Roquefort cheese, crumbled
• fresh rosemary, to garnish (opsional)