Fry shallots in 50g butter, add chicken stock, simmer, blend until smooth, and sieve.
Mix blue cheese, mashed potato, and cream then divide into 12 small balls.
Coat each ball in flour, egg wash, and breadcrumbs, repeating the process twice.
Heat oil in a deep pan to 165°C.
Fry bonbons for 1-2 minutes until golden, then drain on paper and keep warm.
Preheat the oven to 250°C.
Roast fillets bone-side down for 10-15 minutes and rest for 15 minutes.
Deglaze the roasting tin with red wine and butter, reducing to a syrup.
Add beef stock and thyme, reduce by two-thirds, and sieve the gravy.
Season carved beef, serve on shallot purée with three bonbons and dressed rocket.