Beef Tenderloin Blue Cheese Canapé

Blue Cheese Butter

• Place butter and blue cheese in a small bowl. Mash together with a fork until well mixed; set aside.

Beef Tenderloin Canapé

• Use paper towels to pat the steak dry and let rest at room temperature for 30 minutes.
• Season all over with salt and black pepper.
• In a cast iron skillet, heat olive oil and 1 Tablespoon butter over medium-high heat. When butter has melted, add steak and cook until a golden brown crust forms, about 4 minutes per side. Sear all of the edges and cook until the internal temperature is 130°F. Transfer to a cutting board, tent loosely with foil and let rest for 10 minutes. Slice into ¼-inch thick slices.
• Meanwhile, add shallots to pan and cook over medium heat until softened, 2-3 minutes. Add garlic and cook until fragrant, about 30 more seconds. Add red wine, scraping up brown bits, and simmer until reduced by half. Add ¾ cup broth and thyme and simmer 5 minutes. Fish out and discard thyme sprigs.
• Whisk cornstarch into remaining ¼ cup beef stock. Stir into sauce and simmer until thickened and glossy, another 3-4 minutes.
• Whisk in the remaining 1 Tablespoon butter. Pass through a fine mesh sieve and add more salt or pepper, if needed.
• To assembly canapé: generously spread the toasted baguette slices with blue cheese butter. Top each with a filet slice, drizzle with red wine reduction and garnish with blue cheese. Serve warm.