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Ingredients
| salted butter: 3 Tbl (softened) |
| all-purpose flour (unsifted): 3 Tbl |
| soup - beef broth: 3 cups |
| Madeira wine: 6 Tbl |
| beef tenderloins: 2.25 lbs |
| bread crumbs: 1/4 cup |
| blue cheese (crumbled): 6 Tbl |
| parsley: 1/4 cup (chopped) |
| chives (chopped): 1/4 cup (chopped) |
| peppercorns: 1/4 tsp (crushed) |
| olive oil: 1 Tbl |
Tenderloin of Beef With Blue Cheese and Herb Crust
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
- 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.