Prep 10 mins
Cook 45 mins
This recipe was shared by NLB on Gail's, and although I haven't been able to find a definitive source for where it originated, it does look delicious!
- 2 lbs center piece beef tenderloin
- salt & freshly ground black pepper
- 1 -2 tablespoon vegetable oil
- 1 1⁄2 tablespoons minced shallots
- 3 tablespoons dry madeira wine or 3 tablespoons ruby port
- 2 cups meat stock, reduced to 1/2 cup or 1⁄2 cup demi-glace
- 1⁄3 cup heavy cream
- 2 ounces texas blue cheese
- 4 -5 tablespoons unsalted butter
- 6 tablespoons chopped walnuts, for garnish
- 1 tablespoon minced fresh parsley, for garnish
- Lightly sprinkle meat with salt and pepper and rub a little oil on the beef (at this point you can refrigerate it, loosely covered with plastic wrap, for up to 24 hours).
- If meat is chilled, one to two hours before cooking remove meat from refrigerator - you want the meat to come to room temperature.
- Pat meat dry.
- Preheat oven to 350 degrees F.
- Heat a non-stick skillet and rub a little more oil all over the fillet, then sear it on all sides, about 4 minutes total.
- Transfer meat to a wire rack and let rest at least 20 minutes or up to several hours.
- Discard any fat in the pan, add the shallots and Madeira to the skillet and reduce to a glaze.
- Add the stock and reduce to a syrupy consistency, about 10 minutes.
- Add the cream and cook until the sauce has a nice beige color.
- Place the nuts on a baking tray and lightly toast, about 10 minutes.
- In a food processor mix the blue cheese and 4 Tbsp of the butter till smooth and creamy - if too salty, add up to another tablespoon of butter; separate into 4 parts and refrigerate.
- Preheat oven to 450 degrees F (30 minutes before the final cooking).
- Finish the beef fillet in the oven, 20 minutes for medium rare.
- Over low heat gently rewarm the syrupy sauce in the skillet; swirl in the cheese-butter pieces one by one.
- Spoon sauce onto warm serving plates.
- Slice meat and arrange in overlapping slices on the sauce, garnish with nuts mixed with parsley, and serve.