It’s April everyone, asparagus month, and time for my Food and Wine magazine monthly recipe. There were so many good things to choose from in the April issue, but my favorite has to be the Beef Tenderloin with Tomatoes, Shallots, and Maytag Blue. Give me a glass of red wine with this dish, and I am in heaven! This recipe could not be any easier, and no dish comforts after a long day like beef and tomatoes. Yum!