A top tender cut brings out the natural flavors of beef. Serving this tender protein with a creamy and tasty Roquefort cheese sauce creates "a full body recipe", and makes this dish a French classic.

Heat a large nonstick skillet for 5 minutes over medium heat. Combine garlic and pepper. Press evenly both sides of each steak. Place the steaks in a skillet. Cook for four minutes on each side for medium rare; turn occasionally. Remove from skillet; keep warm.

In same skillet, add stock and wine; increase heat to medium-high. Cook and stir for 1 to 2 minutes or until sauce is reduced by half. Add the cheese; whisk to dissolve and cook for 3 minutes. Add the whipping cream and reduce for 3 minutes. The Roquefort sauce should coat the back of a spoon. Adjust seasoning if desired and spoon sauce over the beef tenderloin steaks.