2 pounds beef tenderloin
2 tablespoons olive oil
1/4 cup cracked black pepper
6 cloves of peeled garlic
5 tablespoons butter
1 large onion, julienned
2 large Idaho white potatoes, peeled
Freshly ground white pepper
4 ounces grated Cheddar cheese
8 ounces chopped crispy bacon
2 teaspoons chopped chives
3/4 cup Classic Bordelaise Sauce, recipe follows
3/4 cup Maytag Blue Sabayon Sauce, recipe follows
1 tablespoon finely chopped fresh parsley leaves
3 tablespoons olive oil
1/2 stick (4 tablespoons) butter
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
1 tablespoon chopped parsley
1/4 cup dry red wine
1/3 cup Maytag blue cheese, crumbled
3 large egg yolks
2 teaspoons minced shallots
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 teaspoon snipped fresh chives
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