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