Recipe by Stinkerbell
Simple and elegant, this dish is a sure winner. Whether serving an intimate dinner for two or a number of guests, the delicious flavors of madiera and blue cheese are a perfect choice with the beef tenderloin. Serve with Potato Gratin and Pan Steamed Lemon Asparagus for an unbeatable combination.
Top Review by Chef Regina V. Smith
5 stars. Simple and elegant like Stinkerbell says. I used beef medallions that were quite small so my cooking time was a little less than indicated in the recipe. I served this with French Tart's Twice Baked Mini Potato Dauphinoise # 203253. This would be a perfect choice for an elegant dinner party menu. Thanks for a delightful recipe, Stinker.
- 3 tablespoons butter, softened
- 3 tablespoons flour
- 3 cups beef broth
- 6 tablespoons madeira wine
- 2 1⁄4 lbs beef tenderloin
- 1⁄4 cup breadcrumbs
- 6 tablespoons blue cheese
- 1⁄4 cup parsley, chopped
- 1⁄4 cup chives, chopped
- 1⁄4 teaspoon black peppercorns, crushed
- 1 tablespoon olive oil
Directions See How It's Made
- Combine the butter and the flour together.
- Bring the beef broth and madiera to a boil.
- Whisk in the butter and flour mixture until completely dissolved.
- Simmer for about 15 to 20 minutes, until the liquid is thickened and reduced by half.
- While the sauce is simmering, preheat the oven to 350*F.
- Spray the rack of a roasting pan with nonstick spray and place in the pan.
- Slice the tenderloin into 6 portions that are approximately 3 inched in diameter and 1 1/2 inches thick.
- Tie butcher's twine around the beef medallions so they maintain their shape while cooking if desired.
- Combine the breadcrumbs, blue cheese, parsley, chives and pepper to form a paste.
- Heat the olive oil in a nonstick skillet over high heat.
- Sear the medallions until just browned, 2 to 3 minutes on each side.
- Arrange the medallions in a roasting pan.
- Coat the top side of each medallion with 3 TBs of the blue cheese and herb crust.
- Roast until the crust is golden brown and the meat is cooked as desired, about 6 to 8 minutes for medium rare, depending on the size of the medallions.
- If butchers twine was used, be sure to remove it.
- Serve the medallions on a pool of the warm madiera sauce.