There is a classic restaurant pairing of beef tenderloin, bacon and blue cheese that you'll find in upscale restaurants, but you can cook it on your own! The whole thing comes together in stages in just one pan.
INGREDIENTS: Garlic, fresh rosemary, beef tenderloin filets, bacon strips, toothpicks, olive oil, tomatoes, spinach, blue cheese.

PROCEDURE:
Finely mince one or two small cloves of garlic and finely chop some fresh rosemary. Wrap each beef tenderloin filet with a piece of bacon and secure the ends with a wooden toothpick.

Once everything is good to go, get started by cooking the beef tenderloin in a dry, nonstick pan on medium high heat, bacon side down.

Roll the meat around on the bacon as it crisps up, so the bacon cooks through all the way. Then finish cooking the meat to your liking on the flat sides. Depending on how much fat has rendered as the bacon is cooking, you might have to add a little oil to the pan as you're cooking the flat sides.

While that's happening, slice the tomatoes in half crosswise and firmly press the minced garlic and chopped rosemary evenly into the cut sides.

When the meat is cooked to your liking, take it out of the pan and let it rest on a clean plate for at least five minutes and add another splash of olive oil to the pan. Then carefully add the tomatoes, cut side down.

Press down on them a bit and let them go for 30-40 seconds. Then use a spatula to carefully flip them over and sprinkle a little crumbled blue cheese on top of each one. Place a lid on top to help melt the cheese and warm the tomatoes through.

Let it cook for about two minutes, then carefully take each tomato out of the pan and place them on the plate with the beef. Quickly add a good handful of spinach to the pan and cook that until it wilts.

Put some of the spinach in the center on a plate with two of the tomato halves on either side. Remove the toothpick from the beef and serve that right on top.