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1
Cut a 1/2-inch horizontal slit in the side of the beef tenderloins.
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2
Place the cheese and lowfat milk in a small bowl and mix well with a fork.
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3
Put the mix into a pastry bag without a tip in place (or possibly put the mix in a heavy freezer bag, work it down into one corner, and cut the end off).
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4
Using your fingers, open a pocket in one of the tenderloins.
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5
Pipe equal amounts of the cheese filling into the slits.
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6
Wrap the bacon slices around the sides of the tenderloins, tucking in the ends of the bacon to create a seal.
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7
Carefully place the tenderloins on a plate, cover with plastic wrap, and chill.
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8
To prepare the vinaigrette, place the shallot, garlic, mustard, rosemary, dry mustard, and vinegar in a medium bowl and whisk together.
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9
Slowly whisk in the extra virgin olive oil till thickened and emulsified.
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10
Season to taste with salt and pepper and set aside.
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11
To cook the tenderloins, preheat the oven to 350 .
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12
Heat the extra virgin olive oil over high heat in a very large ovenproof saute/fry pan till smoking warm.
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13
Remove the tenderloins from the refrigerator, season them generously with salt and pepper, and place them in the pan.
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14
Sear the tenderloins for about 2 min on each side.
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15
Put the pan in the oven and cook for 5 to 8 min for rare to medium-rare doneness.
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16
Remove from the oven and serve warm with the vinaigrette.
