ingredients

• 4 beef Tenderloin Steaks, cut 1 inch thick (about 1 pound) 
• 1/2 cup olive oil 
• 1/4 cup Worcestershire sauce 
• 4 garlic cloves, minced 
• 1/2 teaspoon salt 
• 1/8 teaspoon black pepper 
• 1 teaspoon dried thyme 
• 1 teaspoon Italian seasoning 
• 1/2 teaspoon dried rosemary 
• 1/2 cup heavy cream 
• 3 ounces blue cheese crumbled 
• 1 teaspoon Worcestershire sauce 
• Dash or salt and pepper 
• Garnish with fresh blue cheese, thyme and rosemary

cooking

1. In a small bowl combine the olive oil, Worcestershire sauce, minced garlic, salt, pepper, thyme, Italian seasoning and rosemary. Mix well. Set aside. In a large ziploack bag add the beef tenderloin steak. Pour the marinade over the steaks. 
2.  Refrigerate for 2 hours to allow the marinade to soak into the steak. 
3. When you are ready to cook the beef pull it out of the refrigerator and set on the counter to come to room temperature. 
4. Preheat the oven to 350 degrees F. Heat a non-stick skillet over medium heat. Sear the steaks in the skillet for 2 minutes on one side. 
5. Turn the steaks over and move the skillet to the oven. Cook the steaks in the oven for 13-15 minutes, turning halfway. Remove steaks from oven when internal temperature reaches 135°F for medium rare; 145°F for medium doneness. 
6. While the steaks cooks start the sauce. Heat the cream in a small pot over medium-low heat. Warm for about 2-3 minutes. Add the blue cheese in and continue to stir until the blue cheese is mostly melted. Add the Worcestershire sauce, salt and pepper to the blue cheese sauce and continue to whisk until the sauce is thick and creamy. 
7. Remove steaks from the skillet and tent loosely with aluminum foil. Let stand for 10 minutes. Serve with the blue cheese sauce, fresh rosemary and thyme.