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