Ingredients

1. 4 lb beef tenderloin, trimmed
2. Blue cheese
3. Bottle of wine
4. Salt & Pepper

For Béarnaise Sauce:

1. 3 Tbs tarragon vinegar
2. 1 tsp shallots or garden onions, finely chopped
3. 4 whole peppercorns, crushed
4. Bouquet Garni bundle
5. 4 egg yolks
6. 2 cup butter, room temperature
7. 1 tsp fresh tarragon, minced (or 3/4 tsp dried tarragon leaves)
8. Salt to taste

Preparation

Preheat oven to 425°.

Marinade beef tenderloin in wine overnight. Cut straight down the center of the tenderloin to make opening and stuff with blue cheese. Salt & pepper tenderloin and place in a roasting pan. Bake, uncovered, for 30-45 minutes.

For Béarnaise Sauce (optional), combine 3 tablespoons tarragon vinegar; 1 teaspoon finely chopped shallots or garden onions: 4 whole peppercorns, crushed; and add the Bouquet Garni bundle. Simmer till liquid is reduced to half. Strain; add 1 tablespoon cold water.

Beat 4 egg yolks in top of double boiler (not over the water). Slowly add herb liquid. Have 2 cup butter at room temperature. Add a few tablespoons butter to egg yolks, then place over hot, not boiling, water.

Cook and stir till butter melts and sauce starts to thicken. Continue stirring in butter till all has been used and sauce is smooth as thick cream. Remove from heat. Salt to taste; add 1 teaspoon minced fresh tarragon or 3/4 teaspoon dried tarragon leaves, crushed.

Let stand 10 minutes before slicing. Serve with sauce.