Filet Mignon with bleu cheese

1 tablespoon butter
2 6-oz beef steaks, 1 inch thick
2/3 cup beef broth
1/4 cup brandy
1/2 teaspoon rosemary
1/2 cup blue cheese, crumbled, about 2 oz

Melt butter in heavy medium skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and saute until cooked to desired doneness, about 4 mins. per side for medium-rare. Transfer steaks to plate. Add broth, brandy and rosemary to skillet and boil until sauce is reduced 1/3 cup, scraping up browned bits,
about 5 mins. Spoon sauce over steaks. Top each steak with half of blue cheese.