Place tenderloin in a non-reactive container. Whisk together olive oil, garlic, shallots, rosemary and vinegar. Pour marinade over tenderloin and place in refrigerator for 8 hours.
Peel and roughly chop the beets. Place in sauce pot with bay leaf, chicken stock, and salt. Simmer until beets are tender. Place mixture in blender and puree until smooth. With machine running, crumble in the blue cheese. Remove beet sauce from blender and adjust seasoning with salt and pepper. Cover and refrigerate until needed.
Heat grill. Grill tenderloin until medium rare, about 20 minutes total, turning the tenderloin to cook evenly. Let tenderloin rest for 10 minutes before slicing into 12 (4-ounce) pieces. Drizzle beef with beet sauce and garnish with arugula and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	288.84 Kcal (1209 kJ)
Calories from fat	182.31 Kcal
		% Daily Value*
Total Fat	20.26g	31%
Cholesterol	49.54mg	17%
Sodium	229.6mg	10%
Potassium	324.3mg	7%
Total Carbs	9.16g	3%
Sugars	5.1g	20%
Dietary Fiber	1.23g	5%
Protein	16.89g	34%
Vitamin C	4.4mg	7%
Iron	1.5mg	8%
Calcium	86.2mg	9%

Amount Per 100 g
Calories	201.42 Kcal (843 kJ)
Calories from fat	127.13 Kcal
		% Daily Value*
Total Fat	14.13g	31%
Cholesterol	34.54mg	17%
Sodium	160.11mg	10%
Potassium	226.15mg	7%
Total Carbs	6.39g	3%
Sugars	3.56g	20%
Dietary Fiber	0.86g	5%
Protein	11.78g	34%
Vitamin C	3.1mg	7%
Iron	1mg	8%
Calcium	60.1mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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