Place tenderloin in a non-reactive container. Whisk
together olive oil, garlic, shallots, rosemary and vinegar. Pour marinade
over tenderloin and place in refrigerator for 8 hours.
and roughly chop
the beets. Place in sauce pot with bay leaf
, chicken stock, and salt. Simmer
until beets are tender. Place mixture in blender
and puree until smooth. With machine running, crumble in the blue cheese. Remove beet
sauce from blender and adjust seasoning with salt and pepper. Cover and refrigerate until needed.
Heat grill. Grill
tenderloin until medium rare, about 20 minutes total, turning the tenderloin to cook evenly. Let tenderloin rest for 10 minutes before slicing into 12 (4-ounce) pieces. Drizzle
beef with beet sauce
and garnish with arugula