Filet mignon steaks with roquefort

2-4 filet mignon steaks
1 tablespoon extra virgin olive oil
1 tablespoon coarse black pepper
snipped fresh sage or basil leaves
sprinkling of coarse sea salt
1/2 cup port wine
1/2 cup beef stock
1 bunch spinach or lettuce leaves, washed, dried, and torn slightly
4 oz. Roquefort (or Cabrales or Stilton) or Feta, or not at all

Brush the steaks with the olive oil and then sprinkle with the pepper, herbs, and salt. Place a large good quality heavy bottomed saute pan over high heat until very hot. Add the oil and then the steaks. Sear for about 4 minutes per side, reducing the heat as necessary. Turn meat over, and continue to sear on the other side, until cooked to your liking. Remove to a warm plate. To the hot pan, add the port and cook and stir until it has reduced by half. Stir in the broth and continue to cook and stir to reduce to a nice glaze-like consistency. Arrange the steaks on a platter and drizzle the sauce over and then quickly add the spinach to the pan and stir it around to wilt it slightly. Arrange around the steaks, and crumble the cheese over the top. Stand back for the raves and applause.