1/2 lb. wild mushrooms such as chanterelles or morels
1 T. olive oil
3 cloves garlic, chopped
3 cloves garlic, chopped
2 shallots, chopped
1/2 C. red wine
1 C. rich beef stock
1 tsp. chopped rosemary
1/4 C. heavy cream
salt and pepper to taste
To Assemble
1 T. olive oil
4 (5-6 oz. ) beef tenderloin
1 T. cracked black pepper
salt to taste
4 oz. gorgonzola cheese

For the sauce, slice mushrooms and set aside. In a large sauté pan heat oil until very hot add mushrooms and sauté until tender about 3-4 minutes. Add shallots and garlic and sauté lightly. Add red wine and reduce by half. Add beef stock and reduce by half again about 4-5 minutes over medium heat. Add rosemary and cream and cook for 2-3 minutes to reduce bit. Season with salt and pepper. Keep warm while cooking the tenderloins. For the tenderloins, place oil in sauté pan and heat until smoking hot. While the oil is heating coat with pepper and season with salt. Place beef tenderloins in the pan. Sear each side until brown about 2-3 minutes. Finish in a 350 degree oven for about 4 more minutes for medium rare doneness. Place tenderloins on plates or platter and serve the mushroom sauce over the top of the steaks. Crumble the bleu cheese over the top of the steaks and serve hot.