Pan-Grilled Steaks With Toasted Walnuts & Roquefort-Shallot Butter

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3 ounces shelled walnut pieces

6 ounces Roquefort cheese, crumbled

3 ounces unsalted butter

2 to 3 shallots, chopped

2 garlic cloves, chopped

2 tablespoons Cognac or brandy

Salt and pepper to taste

1 tablespoon chopped chives

4 small very tender steaks (rib- eye, filet mignon, etc.), 5 to 6 ounces each

Handful of frisee or arugula leaves, lightly dressed with a few drops of olive oil and balsamic vinegar

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