Beef Tenderloin with Blue Cheese & Bacon Sauce

For the beef:

Sprinkle a fair amount of black pepper all over your beef. I used a whole tenderloin instead of steaks. You can do whatever is easiest for you. The cooking time will depend on the cut of beef used.

When cooking a whole tenderloin, be sure to bring it to the proper temperature (145F medium rare, 160F medium, etc).

Once fully peppered, sear beef on all sides in a hot frying pan. Then place in an oven safe dish and bake at 350ºF until cooked to your desired level of doneness. We prefer it medium rare (145F). When the proper temperature has been reached, remove meat from oven, cover with foil and let rest for a bit (at least 15 minutes, I’d say).

For the sauce

Melt butter in a small pot, over medium heat. Once melted, add onion and garlic and saute until translucent. Add flour and stir until fully incorporated. Add milk, stirring until flour is dissolved and sauce begins to thicken. Add blue cheese, stirring until slightly melted. Add the cooked and chopped bacon and mix to combine. Set aside, while you prepare your beef.

If your sauce is too thick, add a small amount of additional milk to thin it out.

To plate:

If using a whole tenderloin, slice it into smaller pieces, putting a few on each plate. Slather with warm blue cheese sauce. We also served this with sauteed mushrooms and onions, steamed broccoli and roasted potatoes.