Tenderloin of Beef With Blue Cheese and Herb Crust

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 6

ingredients

• 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

1. Combine the butter and the flour together.
2. Bring the beef broth and madiera to a boil.
3. Whisk in the butter and flour mixture until completely dissolved.
4. Simmer for about 15 to 20 minutes, until the liquid is thickened and reduced by half.
5. While the sauce is simmering, preheat the oven to 350*F.
6. Spray the rack of a roasting pan with nonstick spray and place in the pan.
7. Slice the tenderloin into 6 portions that are approximately 3 inched in diameter and 1 1/2 inches thick.
8. Tie butcher's twine around the beef medallions so they maintain their shape while cooking if desired.
9. Combine the breadcrumbs, blue cheese, parsley, chives and pepper to form a paste.
10. Heat the olive oil in a nonstick skillet over high heat.
11. Sear the medallions until just browned, 2 to 3 minutes on each side.
12. Arrange the medallions in a roasting pan.
13. Coat the top side of each medallion with 3 TBs of the blue cheese and herb crust.
14. 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.
15. If butchers twine was used, be sure to remove it.
16. Serve the medallions on a pool of the warm madiera sauce.

Reviews

[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.

 

[_zimmy]

Everyone loved this dish. Excellent sauce - we used it again with regular steak. Keep in mind when choosing this recipe that tenderloin (= filet mignon) can be expensive.