Roast until medium-rare. Let cool and slice into a thick julienne.

 

Add to it about 1/3 to 1/2 cup walnut pieces and 1/4 to 1/3 cup crumbled blue cheese. Dress with a nice vinaigrette made with olive oil and balsamic vinegar (add the usual spices and dry mustard).

 

This is really, really good if you like bleu cheese. Use a tender roast, like a sirloin for this.