Roasted Filet Of Beef With Stilton And Crispy Shallots

• 1 (3 1/2-pound) beef tenderloin, trimmed and tied
• 1/4 cup olive oil, divided
• 2 teaspoons sea salt
• 2 teaspoons freshly ground pepper
• 1 tablespoon chopped fresh rosemary
• 4 ounces Stilton cheese, thinly sliced or crumbled
• Garnish: fresh rosemary sprig

1. Rub beef with 2 tablespoons olive oil and next 3 ingredients.
2. Preheat oven to 400u0b0. Heat remaining 2 tablespoons olive oil in a large skillet over high heat. Sear filet 3 minutes on each side or until well browned. Place filet on a rimmed baking sheet, and roast at 400u0b0 for 30 to 35 minutes or until meat thermometer inserted into thickest portion registers 145u0b0. Place on a cutting board; loosely cover filet with foil. Let rest 10 minutes; slice 1/2 inch thick. Top each with Stilton, and serve warm or at room temperature with Crispy Roasted Shallots. Garnish, if desired.

beef tenderloin, olive oil, salt, freshly ground pepper, rosemary, cheese, rosemary sprig

Taken from www.myrecipes.com/recipe/roasted-filet-of-beef-with-stilton-crispy-shallots (may not work)