Serves 2
Prep time 15 minutes, Cook time: Approx. 40 minutes

1/2 -1 lb. beef tenderloin medallions
Salt and freshly ground pepper
1-2 Tablespoons oil
1 Tablespoon shallots or green onions, minced
2 Tablespoons Madeira or port wine
1/4 cup demi-glace (or reduced beef broth)
1/4 cup heavy cream or half and half
3 ounces bleu cheese (Maytag, Irish or your favorite), softened (reserve 1 ounce, crumbled, for garnish)
2 Tablespoons butter, softened
3 Tablespoons walnuts or pecans, toasted and chopped, for garnish (optional)
1 Tablespoon fresh parsley, minced, for garnish (optional)

1. Remove the steaks from the refrigerator for about 10 minutes before cooking. Lightly salt the steaks.
2. Preheat oven or toaster oven to 350°F.
3. Heat a skillet over medium heat until 1/4 teaspoon of water dropped in forms a ball. Quickly dry the skillet with a paper towel and then add the oil.
4. Sear filets on all sides, about 4 minutes total. Transfer to a wire rack and let rest while preparing the sauce.
5. Drain excess fat from pan, add shallots and wine, scraping up bits from the pan.
6. Add the beef stock and stir, reducing liquid to a thick syrup, about 10 minutes.
7. Meanwhile, toast the nuts in the oven, about 10 minutes. Add cream to the thickened stock and warm through.
8. Combine bleu cheese and butter until smooth and creamy; add more butter to taste if the cheese seems too salty. Divide in half and refrigerate.
9. Preheat oven to 450°F. Finish the beef filets in the oven for approximately 19-20 minutes for medium rare.
10. Meanwhile, warm the sauce in the skillet over low heat and add the cheese-butter pieces.
11. To serve, spoon sauce onto warm serving plates. Slice meat and arrange in overlapping slices on the sauce. Garnish with more sauce and nuts mixed with bleu cheese crumbles. Add a little minced parsley to finish, if desired.

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