Monticello Vineyards Fillet of Beef with Bleu Cheese, Rosemary and Pine Nut Sauce

6 beef tenderloin portions (4 ounces each)
salt and freshly ground black pepper
2 tablespoons olive oil
2 shallots, minced
1 tablespoon butter
1/2 cup Corley Proprietary Red Wine
2 cups veal stock
1 tablespoon fresh rosemary, chopped
4 tablespoons crumbled bleu cheese
1/2 cup toasted pine nuts, chopped

Lightly pound the meat to flatten. Season both sides with salt and pepper. Sear in the olive oil over high heat in a non-reactive stainless steel pan. Turn over and sear on other side. Remove to a plate and keep warm while making the sauce.

Pour off any excess oil, then sauté the shallots in the butter to soften. Deglaze with wine and reduce to almost dry. Add the veal stock and rosemary; reduce to a sauce consistency. Finish with bleu cheese and any juices that have run out of the meat. Spoon sauce over meat and garnish with chopped, toasted pine nuts.

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