The sauce for the tenderloin was a port and wine reduction with dijon. Start with shallots on the pan where the steak was seared. Add 3/4 c wine and
1/4 c port. Reduce by half. Add 1c beef broth. reduce by half . Strain. Add 1 tsp dijon and beurre manie to thicken. salt pepper and you're set.
You put a slice (not too thick) from a log of chevre on top of the tenderloin piece, and then pour some of the sauce over it so that the cheese melts.
I'm getting hungry just thinking about it!