½ loaf french bread baguette, sliced ¼-inch thick and toasted
blue cheese, for garnish
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.