4 (8 oz.) tenderloin filet
8 tbsp. blue cheese
2 c. Demi Glace'
1 c. mushrooms, sliced
1 c. sweet Madeira
1/2 c. bacon (cooked well, drain fat), chop
1 tbsp. garlic, chopped
Salt and pepper, to taste

Take each filet and cut a small pocket from side to side and fill with 2 tablespoons of blue cheese. Take filet and sear in a pan or on a grill to lock in the juices; set aside.

Take the Demi Glace' and add the sweet Madeira in a saucepan. Heat. Next add the garlic, mushrooms and bacon; simmer until rich and thick.