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1
Two hours before cooking - rub a little oil on each tenderloin - sprinkle with Garlic Powder and pepper both sides.
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2
Loosely wrap in plastic and refrigerate for one hour.
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3
One hour before cooking remove from refrigerator and bring to room temperature.
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4
rub a little more oil on each filet.
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5
Heat a non stick skillet until water beads (quite hot). Sear the filets for ONE minute on each side.
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6
remove immediately from pan and set on wire rack to cool for 30 minutes.
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7
In the same skillet - on medium to medium high heat add shallots and red wine.
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8
reduce to a glaze.
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9
Add beef stock and reduce to a syrupy consistency (abut 10 - 12 mins).
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10
Add cream and cook until sauce has a beigy color.
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11
Remove from heat until about 5 mins before serving.
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12
In a food processor combine the butter and blue cheese set aside for the sauce.
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13
Preheat oven to 350.
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14
on a grill pan - place the filets in the oven for 20 minutes (for med rare pictured here).
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15
Remove from oven and let rest for 5 mins before slicing.
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16
Heat your sauce gently - put spoon size dollops of the butter and cheese mixture in the pan melting and mixing together.
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17
lightly salt and pepper to taste.
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18
To serve- on a plate pour a puddle of the sauce - and place the meat on top.
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19
Pictured is steamed Green Beans and Cauliflower and a Ceasar Salad. Extremely Low Carb.
