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For the beef:
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Sprinkle a fair amount of black pepper all over your beef.
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I used a whole tenderloin instead of steaks.
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You can do whatever is easiest for you.
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The cooking time will depend on the cut of beef used.
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When cooking a whole tenderloin, be sure to bring it to the proper temperature (145F medium rare, 160F medium, etc).
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Once fully peppered, sear beef on all sides in a hot frying pan.
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Then place in an oven safe dish and bake at 350 degrees F until cooked to your desired level of doneness.
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We prefer it medium rare (145F).
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When the proper temperature has been reached, remove meat from oven, cover with foil and let rest for a bit (at least 15 minutes, Id say).
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For the sauce
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Melt butter in a small pot, over medium heat.
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Once melted, add onion and garlic and saute until translucent.
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Add flour and stir until fully incorporated.
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Add milk, stirring until flour is dissolved and sauce begins to thicken.
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Add blue cheese, stirring until slightly melted.
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Add the cooked and chopped bacon and mix to combine.
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Set aside, while you prepare your beef.
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If your sauce is too thick, add a small amount of additional milk to thin it out.
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To plate:
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If using a whole tenderloin, slice it into smaller pieces, putting a few on each plate.
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Slather with warm blue cheese sauce.
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We also served this with sauteed mushrooms and onions, steamed broccoli and roasted potatoes.
