Photo by inf

Ingredients
1 1/2 cups of milk
3 slices of white bread, trim the crust the tear the bread into small pieces
1 large hard-boiled egg (chopped)
1/4 cup of soft fresh goat cheese (crumble it) should be about 2 ounces
1 clove of garlic (chopped)
1 teaspoon of Dijon mustard
1/4 cup of olive oil
2 tablespoons of fresh lemon juice
A pinch of sugar and ground white pepper
6 7-ounce beef tenderloin steaks
1/2 cup of all purpose flour
2 tablespoons of butter (1/4 stick)
1/4 cup of Zinfandel or any other dry red wine
3 tablespoons chopped fresh chives

Ingredients
1 1/2 cups of milk
3 slices of white bread, trim the crust the tear the bread into small pieces
1 large hard-boiled egg (chopped)
1/4 cup of soft fresh goat cheese (crumble it) should be about 2 ounces
1 clove of garlic (chopped)
1 teaspoon of Dijon mustard
1/4 cup of olive oil
2 tablespoons of fresh lemon juice
A pinch of sugar and ground white pepper
6 7-ounce beef tenderloin steaks
1/2 cup of all purpose flour
2 tablespoons of butter (1/4 stick)
1/4 cup of Zinfandel or any other dry red wine
3 tablespoons chopped fresh chives
1 package of fresh greens (veggie mix)

Directions
Start by bringing the milk to a simmer in a saucepan. Afterwards transfer it to the processor. Next you add the bread and process it until it’s blended. Add the garlic, egg, cheese and mustard then process until it is blended. Leave the processor running and gradually add the lemon juice and oil until it’s smooth. Move the sauce to a medium sized saucepan then season it with salt, sugar and white pepper. Note: This can be made a day before, just cover and refrigerate.

With the steak, you start cutting them in half horizontally then using the meat mallet pound each piece of steak on a hard surface to about a 1/4 – 1/3inch thickness. Season the beef with salt and pepper. Coat the steak with flour then shake off the excess. Melt 1 tablespoon of butter in a large skillet over high heat then saute the beef until it’s brown. You can add more butter and cook one each side for about a minute. Place the steak on a platter. Add wine to the pan then bring to a boil. Add beef, turn to other side and coat. Then remove from heat.

Bring goat cheese sauce to simmer. Stir in chives. Spoon some of sauce onto each plate. Place 2 beef steaks and top the sauce on each plate. Divide shallots and any glaze among plates. Add the fresh veggies on top as an option!