Tenderloin of Beef with
Port Wine Sauce and Bleu Cheese

Ingredients:
8-oz. Port Wine
1 T. garlic, chopped
4 T. shallots, chopped
32-oz. veal or beef stock
1 sprig fresh rosemary
1 sprig fresh thyme
2 bay leaves
2 T. unsalted butter
4-6 oz. beef tenderloins
3 T. vegetable (canola) oil
salt and pepper to taste
4-oz. Bleu cheese


Port Wine Sauce Preparation Method:

Reduce veal or beef stock by one quarter.
Add port wine, garlic, shallots, rosemary, thyme and bay leaves.
Reduce by half.
Remove from heat and strain. Monte au beurre. (Add butter and stir).
Serve with pan seared tenderloin.

Beef Tenderloin Preparation Method:

Preheat oven to 450°.
Season both sides of tenderloin with salt & pepper.
Sauté the tenderloin in vegetable (canola) oil until seared on both sides.
Transfer the tenderloin to a 450° oven and roast until desired doneness.
Internal temperatures: Rare - 125°F (52°C), Medium - 140°F (60°C),
Well - 160°F.

Remove the tenderloins from the oven and allow to rest before serving.

At service, crumble 1-oz. bleu cheese on top of each tenderloin and
sauce with Port Wine sauce.