4 (6-oz) beef tenderloins
6 oz. blue cheese
2 T. milk
4 slices pepper bacon
1 T. olive oil
Salt
Cracked black pepper

1 shallot, chopped
2 cloves garlic, chopped
1 T. Dijon mustard
1 T. chopped fresh rosemary
1/2 tsp. dry mustard powder
2 T. white wine vinegar
1/2 C. extra virgin olive oil
Salt
Cracked black pepper

Cut a 1/2-inch horizontal slit in the side of the beef tenderloins. Place the cheese and milk in a small bowl and mix well with a fork. Put the mixture into a pastry bag without a tip in place (or put the mixture 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. Wrap the bacon slices around the sides of the tenderloins, tucking in the ends of the bacon to form a seal. Carefully place the tenderloins on a plate, cover with plastic wrap, and refrigerate. 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 olive oil until thickened and emulsified. Season to taste with salt and pepper and set aside. To cook the tenderloins, preheat the oven to 350°. Heat the olive oil over high heat in a very large ovenproof sauté pan until smoking hot. 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 minutes on each side. Put the pan in the oven and cook for 5 to 8 minutes for rare to medium-rare doneness. Remove from the oven and serve hot with the vinaigrette.