Beef Tenderloin Medallions with Melted Blue Cheese

Featured artisan cheese: Livradois Bleu d’Auvergne

Roquefort-inspired, and made with undressed raw cow’s milk, this firm, creamy, cellar-ripened cheese has perfectly integrated blue veining. Bleu d’Auvergne, aged for 60 days, is recognized for its intense, fragrant taste and aromas of cream, wild mushrooms, and undergrowth. It has a unique character that, like a fine wine, gets better as it matures. With its ivory color, dotted with blue-green mold (Penicillium roqueforti), and the fine rind that may have reflections of the same hue, Bleu d’Auvergne is chiefly characterized by its regular marbling.

Method:

For the beef: Preheat oven to 375°F. Season the tenderloin on all sides with a pinch of salt, pepper, and thyme. Place a large skillet over a medium-high flame, drizzle skillet with the vegetable oil, and just when oil comes to the smoking point, lay the tenderloin in the hot pan. Sear all over until meat is browned, about 7 minutes total. Put tenderloin on baking pan and place in oven for 15 to 18 minutes or until internal temperature reaches 130°F on an instant-read thermometer. Remove from heat and set aside. Let rest for 10 minutes.

Slice each into 12 to 14 (¼-inch-thick) medallions and lay them flat onto a baking pan. Crumble blue cheese over each medallion and return them to the oven to melt the cheese, about 2 minutes.

Serve right away.