Filet of Beef with Blue Cheese, Rosemary & Pine Nut Sauce

This recipe gives you the chance to use up some hearty red wine: the beef and blue cheese help to soften the tannins in those kinds of reds.

• 1 Tbs. vegetable oil
• 2 filets mignons (5 to 6 oz. each), lightly pounded to about 3/4 inch thick, seasoned with kosher salt and freshly ground black pepper
• 1 Tbs. unsalted butter
• 2 shallots, minced
• 3/4 cup full-bodied red wine, such as Cabernet Sauvignon
• 3/4 cup homemade or low-salt chicken broth
• 1 Tbs. fresh rosemary, chopped
• 2 Tbs. crumbled blue cheese
• 2 Tbs. pine nuts, toasted and chopped

In a medium, nonreactive skillet, heat the oil over high heat. When the oil is hot, sear the meat on both sides until well browned, about 3 minutes per side for medium rare. Transfer the filets to a platter and tent them with foil to keep warm.

Pour the excess oil out of the pan,  making sure to hold back the cooked-on juices and browned bits. Reduce the heat to medium high and add the butter. When the butter is melted, add the shallots, sautéing until softened, about 1 minute. Add the wine and cook at a vigorous simmer, scraping up the  browned bits with a wooden spoon and reducing until the liquid is very syrupy. Add the broth and rosemary; continue boiling until the liquid is reduced by half. Remove from the heat.

Stir in the blue cheese, along with any juices that have run off the filets; the cheese should melt just slightly. Spoon the sauce over the filets, garnish with the chopped pine nuts, and serve.