Preheat oven to broil.
Melt butter with oil in a skillet over medium-high heat and brown polenta 1 - 2 minutes per side.
Transfer polenta to a baking dish and top slices with crumbled cheese.
Broil until cheese melts and browns.
Heat second quantity of oil in a skillet over high heat, and cook tournedos 3 - 4 minutes per side or to desired degree of doneness.
Remove barding (fat).
Serve tournedos immediately with blue cheese-topped polenta and a tossed salad.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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