Nothing could be a more classic pairing with Cabernet than beef tenderloin with a sauce made from red wine and blue cheese. Buy this expensive cut from a specialty butcher for best flavor. Add crispy potatoes to soak up the sauce and you have an elegant and easy dinner.
4 Beef tenderloin medallions (also called filet mignon), 1 1/2 “ thick - about 6 oz. each
salt and pepper
2 Tbl. butter
1 cup or more rich and mellow red wine
4 to 6 oz. Danish blue or gorgonzola
Remove meat from refrigerator and bring to room temperature, about 1 hour. Season with salt and black pepper.
In a large sauté pan, melt the butter over medium-high heat until browned but not burned. Add the steaks and cook about 4 minutes on each side. The meat should be springy to the touch, but not real soft, for medium rare.
Remove steaks to warm plate and cover to keep warm.
Add red wine to sauté pan and scrape up the bits of browned meat. Simmer red wine 5 minutes to reduce.
Add the blue cheese in small chunks, stirring constantly to melt into wine sauce. Simmer another 5 minutes. Adjust to your personal taste by adding more blue cheese if the sauce is too winey, or more red wine if the sauce is too blue.
Serve immediately over the steaks and surround with the potatoes.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge