Beef Tenderloin with Roasted Poblano Pepper Sauce

Cooking Instructions

In a mixing bowl, add blue cheese to butter and whip to combine. Refrigerate until ready to use.

Roast Poblano pepper in the oven, over an open gas flame or in a gas barbecue until the skin blisters and turns black. Place in a plastic bag until cool and remove the skin. Slice into rings about 1/8-inch thick.

Season the meat with salt and pepper. Sauté tenderloin in hot olive oil for about 30 seconds on each side (meat should still be rare). Remove from pan and allow meat to rest.

Sauté the Poblano rings with a splash of chickent stock in the same pan used to cook the tenderloin. Remove from heat and whisk in the Cabrales butter to make a sauce. Arrange tenderloin slices on plate, top with poblano sauce and serve immediately.

Round out the Meal:

With rice and black beans

Wine pairing:

A low-tannin Zinfandel such as the Rancho Zabaco 2002 California Dancing Bull Zinfandel