Tenderloin Filet with Blue Cheese Dip

Blue Cheese Dip:

1 cup of sour cream

2 teaspoons worcestershire sauce

1 tablespoon horseradish sauce

1/3 cup blue cheese

1 tablespoon dijon mustard

1/3 cup red wine

1 1/2 tablespoon butter

2 medium shallots sliced thin

Saute shallots in butter. Add red wine and reduce heat.

Tenderloin Filets:

2 8oz Tenderloin Filets

Press both filets in cracked peppers. Sear on high heat in olive oil for 3 minutes on each side. Add more time depeding on how well done the meat needs to be. Slice each filet into approximately 14 slices. Skewer on a fork and top with blue cheese dip and red wine onions. Garnish with blue cheese crumbles and parsley.

Everything can be made a day ahead of time and serve chilled.