Ingredients:
Beef tenderloin filets
1 tbs unsalted better
½ small, thinly-sliced onion
½ cup chicken stock
½ cup heavy cream
½ cup deseeded roasted red pepper
½ cup crumbled blue cheese
2 tbs butter
Procedure:
Season the beef tenderloin filets with salt and pepper and let them sit out at room temperature while you make the sauce.
Melt 1 tbs unsalted butter in a small heavy-bottomed pot on medium high heat and then add 1/2 small, thinly-sliced onion and cook that to soften.
It's okay if the onion browns up a little bit as it is softening. Once you're happy with the onion, add 1/2 cup chicken stock, 1/2 cup heavy cream, a firmly-packed 1/2 cup deseeded roasted red pepper, and bring that up to a simmer.
Let that gently simmer along for 4-5 minutes and then add 1/2 cup crumbled blue cheese and a little black pepper to taste.
Once the blue cheese has melted in, carefully transfer it to a blender and slowly, carefully blend that until it is a nice sauce consistency.
Pour it back into the pot and keep it covered and warm on the stovetop.
Next, melt 2 tbs butter in a large heavy-bottomed pan on medium-high heat and, when the pan is hot, sear the beef tenderloin on both flat sides until it is nicely browned and cooked to your liking.
You could plan ahead and make mashed potatoes or some broccoli florets to serve with this.
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