Beef Tenderloins With Blue Cheese And Rosemary Vinaigrett

Directions

1. Cut a 1/2-inch horizontal slit in the side of the beef tenderloins.
2. Place the cheese and lowfat milk in a small bowl and mix well with a fork.
3. Put the mix into a pastry bag without a tip in place (or possibly put the mix in a heavy freezer bag, work it down into one corner, and cut the end off). Using your fingers, open a pocket in one of the tenderloins. Pipe equal amounts of the cheese filling into the slits.
4. Wrap the bacon slices around the sides of the tenderloins, tucking in the ends of the bacon to create a seal. Carefully place the tenderloins on a plate, cover with plastic wrap, and chill.
5. To prepare the vinaigrette, place the shallot, garlic, mustard, rosemary, dry mustard, and vinegar in a medium bowl and whisk together. Slowly whisk in the extra virgin olive oil till thickened and emulsified. Season to taste with salt and pepper and set aside.
6. To cook the tenderloins, preheat the oven to 350 . Heat the extra virgin olive oil over high heat in a very large ovenproof saute/fry pan till smoking warm.
7. Remove the tenderloins from the refrigerator, season them generously with salt and pepper, and place them in the pan. Sear the tenderloins for about 2 min on each side. Put the pan in the oven and cook for 5 to 8 min for rare to medium-rare doneness. Remove from the oven and serve warm with the vinaigrette.