Beef Filet With Blue Cheese Sauce

1. 1

   Two hours before cooking - rub a little oil on each tenderloin - sprinkle with Garlic Powder and pepper both sides.

2. 2

   Loosely wrap in plastic and refrigerate for one hour.

3. 3

   One hour before cooking remove from refrigerator and bring to room temperature.

4. 4

   rub a little more oil on each filet.

5. 5

   Heat a non stick skillet until water beads (quite hot). Sear the filets for ONE minute on each side.

6. 6

   remove immediately from pan and set on wire rack to cool for 30 minutes.

7. 7

   In the same skillet - on medium to medium high heat add shallots and red wine.

8. 8

   reduce to a glaze.

9. 9

   Add beef stock and reduce to a syrupy consistency (abut 10 - 12 mins).

10. 10

    Add cream and cook until sauce has a beigy color.

11. 11

    Remove from heat until about 5 mins before serving.

12. 12

    In a food processor combine the butter and blue cheese set aside for the sauce.

13. 13

    Preheat oven to 350.

14. 14

    on a grill pan - place the filets in the oven for 20 minutes (for med rare pictured here).

15. 15

    Remove from oven and let rest for 5 mins before slicing.

16. 16

    Heat your sauce gently - put spoon size dollops of the butter and cheese mixture in the pan melting and mixing together.

17. 17

    lightly salt and pepper to taste.

18. 18

    To serve- on a plate pour a puddle of the sauce - and place the meat on top.

19. 19

    Pictured is steamed Green Beans and Cauliflower and a Ceasar Salad. Extremely Low Carb.

* Per serving · 4 servings · Values may vary.