Beef Tenderloin with Fall Vegetables and Migneron Cheese

Ingredients

Vegetables

• 3 cups (750 ml) rutabaga, peeled and diced
• 3 cups (750 ml) carrots, peeled and diced
• 3 tablespoons (45 ml) olive oil
• 3 tablespoons (45 ml) raisins
• 2 tablespoons (30 ml) red wine vinegar
• 1/4 cup (60 ml) salted and roasted whole peanuts
• Salt and pepper


Beef

• 4 steaks beef tenderloin
• 1/4 cup (60 ml) butter
• 4 oz (115 g) Migneron cheese, cut into 4 slices
• 1/2 cup (125 ml) sherry
• 2 cups (500 ml) chicken broth
• 2 teaspoons (10 ml) cornstarch
• 2 teaspoons (10 ml) water