To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
4-6

INGREDIENTS:

• 4-6 6-7 ounce beef tenderloin filets


• Salt and pepper for seasoning beef


• Oil for sauteing beef


• 1/2 medium white onion, finely diced


• 1-2 Tbs butter


• 1 firmly packed cup roasted red peppers


• 3/4 cup beef or chicken stock


• 3/4 cup heavy cream


• 3/4 cup crumbled blue cheese
• Baby spinach (approx.4-6 ounces per serving…optional)


• 1-2 tsp fresh minced garlic


• 1 Tbs butter for sautéing garlic and spinach
  

PROCEDURE:

Use a deep, heavy bottomed pot with couple Tbs of butter to saute 1/2 cup finely diced white onion on medium heat.

Stir those around pretty regularly as they're softening up so they don't brown up too much and, after 5 minutes or so, add 1 firmly packed cup of roasted red pepper and 3/4 cup of beef, or chicken, stock and 3/4 cup heavy cream.

Turn the heat up so that it comes up to a strong simmer and then adjust the heat and let it go along so that the cream reduces down a bit.

After about 5 more minutes, add 3/4 cup crumbled blue cheese and let that melt in for a minute and then use a hand blender to puree it into a sauce.

You can let that cook down a little bit more on low heat, if it seems too a little too thin but, once that's good to go, take it off the heat and it's time to get the rest of the meal together.

Use a heavy bottomed saute pan to cook as many beef tenderloin filets as you want and, at the same time, use another large saute pan with a little butter to saute a large minced clove of garlic and a generous amount of baby spinach.

The spinach will only take a couple of minutes to cook down and, when the beef tenderloin is cooked to your liking, its time to eat.

HINTS:

Plan ahead and serve mashed potatoes as well. Make the sauce a day or more ahead of time and then reheat to serve.