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SERVES:
4

INGREDIENTS:

4 6-ounce beef tenderloin filets
salt and pepper for seasoning beef
2 Tbs butter for sauteing beef

for the sauce:
1/2 small, thinly sliced onion
1 Tbs butter for sauteing onion
1/2 cup chicken stock
1/2 cup cream
1/2 cup firmly packed, drained and deseeded roasted red peppers
1/2 cup crumbled blue cheese
black pepper to taste

mashed potatoes (optional)
steamed broccoli (optional)

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 and then, once you're happy with the onion, add 1/2 cup chicken stock, 1/2 cup heavy cream and 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 and carefully blend that until it is a nice sauce consistency.
Pour it back into the pot and cover it to keep warm.

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.

Let the beef rest on a clean plate for 6-7 minutes and then serve on plates on top of some of the sauce.

HINTS:

You could plan ahead and make mashed potatoes and steam some broccoli florets to serve with this.
Use a hand blender (immersion blender) for the sauce if you have one.
Grill the meat outside on the grill if you like.