1 beef tenderloin (2 pounds)
extra-virgin olive oil
kosher salt and freshly ground black pepper
8 slices bacon, whole crisp
2 heads of romaine lettuce, (hearts only) green outer leaves removed, quartered through the stem
6 medium heirloom tomatoes, cut into 6 wedges
1/2 loaf French bread, cut into 1/4-inch thick cubes
1/4 cup extra-virgin olive oil
3/4 cup freshly grated parmigiano reggiano
Preheat oven to 375°F.
Rub olive oil all over the tenderloin then season generously with salt and pepper. Place on a hot grill and cook for 4 minutes on each side so it is evenly seared all over. Continue to grill for 10 to 12 minutes until the filet is cooked medium-rare (add 4 more minutes for medium). When done, set aside on a plate tented with foil to rest for 5 minutes before slicing.
On a roasting tray, lay the bacon out flat and cook in the oven until crispy. Slice the tomatoes into wedges and drizzle with a little olive oil. Season with salt and freshly ground black pepper. Cut the romaine hearts in half down the middle and set aside.
Make the blue cheese dressing. Combine the mayonnaise, sour cream, lemon juice, blue cheese and chives in a large mixing bowl and stir with a whisk until everything is combined. The dressing should remain slightly chunky from the blue cheese – this dressing can also be made ahead of time and refrigerated.
Serve tenderloin slices over romaine halves and heirloom tomato wedges and dress with blue cheese dressing.