Seared Medallions, Tomato Chutney, Blue Cheese Sauce Recipe | Robert Irvine

Ingredients

• 2 tablespoons grapeseed oil
• 1 tablespoon chopped garlic
• 1 shallot, quartered and sliced
• 2 cups medium-dice tomatoes
• 1 cup dry white wine
• 1 tablespoon salt
• 1 tablespoon ground pepper
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup milk
• 2 cups crumbled blue cheese
• 1 teaspoon celery seed
• Salt
• ground pepper
• 2 ounces grapeseed oil
• Eight 3-ounce beef medallions (2 per person)
• 20 lengths of small asparagus