Beef Filet With Blue Cheese Sauce

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 1/2 inches thick beef tenderloin
• garlic powder
• pepper
• 1 tablespoon oil
• 2 finely chopped shallots
• 1/3 cup red wine
• 2 cups beef stock (reduced to 1/2 cup)
• 1/3 cup heavy cream
• 1/2 cup blue cheese
• 4 tablespoons butter
• salt & pepper

Recipe

• 1 two hours before cooking - rub a little oil on each tenderloin - sprinkle with garlic powder and pepper both sides.
• 2 loosely wrap in plastic and refrigerate for one hour.
• 3 one hour before cooking remove from refrigerator and bring to room temperature.
• 4 rub a little more oil on each filet.
• 5 heat a non stick skillet until water beads (quite hot). sear the filets for one minute on each side.
• 6 remove immediately from pan and set on wire rack to cool for 30 minutes.
• 7 in the same skillet - on medium to medium high heat add shallots and red wine.
• 8 reduce to a glaze.
• 9 add beef stock and reduce to a syrupy consistency (abut 10 - 12 mins).
• 10 add cream and cook until sauce has a beigy color.
• 11 remove from heat until about 5 mins before serving.
• 12 in a food processor combine the butter and blue cheese set aside for the sauce.
• 13 preheat oven to 350.
• 14 on a grill pan - place the filets in the oven for 20 minutes (for med rare pictured here).
• 15 remove from oven and let rest for 5 mins before slicing.
• 16 heat your sauce gently - put spoon size dollops of the butter and cheese mixture in the pan melting and mixing together.
• 17 lightly salt and pepper to taste.
• 18 to serve- on a plate pour a puddle of the sauce - and place the meat on top.
• 19 pictured is steamed green beans and cauliflower and a ceasar salad. extremely low carb.