Ingredients:
Using Tiger Blue, produced by Poplar Grove Wine and Cheese Inc. in Penticton, BC.

Tony’s suggestions:
- Full-bodied red with some sweetness: Amarone, California or Chilean Merlot, Argentinean Malbec
- Off-dry white German Riesling Spätlese, Ontario semi-dry Riesling, medium-dry Vouvray
- Fortified wine - Amontillado sherry
- Beer - Pale ale, dry porter

2 beef filet mignon (6 oz/150 g each)
kosher salt and freshly ground black pepper, to taste
2 slices Serrano ham, folded in half widthwise
2 tbsp + 1 tsp unsalted butter
2 slices Tiger Blue cheese
1/2 cup dry red wine

Directions:
1. Season the beef with salt and pepper.
2. Wrap each filet mignon with a piece of ham. Spear the ham into place with wooden toothpicks.
3. Preheat the oven to broil.
4. In a large ovenproof skillet, melt 2 tbsp of butter over medium-high heat. Add the beef and sear the top and bottom for 5 minutes each.
5. Place the slices of cheese on top of the meat and broil until the cheese is beginning to melt.
6. Transfer to a plate, cover, and let rest for 10 minutes.
7. Deglaze the pan with the red wine, scraping the bottom of the skillet with a wooden spoon to melt the caramelized beef bits into the wine. Cook until the volume has reduced by half.
8. Strain the jus into a bowl and stir in the remaining 1 tsp (5 mL) of butter until melted.
9. Remove the twine from the beef, place on serving plates, and drizzle the red wine jus around the meat.

Gurth’s notes:
* Use your favourite blue cheese, such as Blue Benedictine, Ciel de Charlevoix, Lavender Blue, Beddis Blue, Bleu de la moutonnière, Stilton, or roquefort.

* Serrano ham is a dry-cured Spanish ham that is generally served raw in thin slices, similar to Italian prosciutto. It is becoming more readily available at fine food shops and delis. If it’s not available, use prosciutto, pancetta, jambon de Bayonne or smoked bacon instead.