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Blue Cheese-Crusted Tenderloin of Beef

Source of Recipe


From "Gourmet Meals in Minutes"






List of Ingredients



• 3 Tbsp butter, softened
  
• 3 Tbsp all-purpose flour
  
• 3 cups homemade or canned beef broth (not condensed)
  
• 6 Tbsp Madeira wine
  
• 2-1/4 lbs. beef tenderloin
  
• 1/4 cup dry bread crumbs
  
• 6 Tbsp crumbled blue cheese
  
• 1/4 cup chopped fresh parsley
  
• 1/4 cup minced fresh chives
  
• 1/4 tsp black peppercorns, crushed
  
• 1 Tbsp olive oil
  






Instructions



1. Combine the butter and flour. Bring the beef broth and Madeira to a boil in a saucepan over high heat. Whisk in the butter-flour mixture until completely dissolved. Lower heat and simmer for about 15 to 20 minutes, until the liquid is thickened and reduced by half.
   
   
2. While the sauce is simmering, preheat the oven to 350° F. Spray the rack of a roasting pan with nonstick cooking spray and place in the pan. Slice the tenderloin into 6 portions that are about 3 inches in diameter and 1-1/2 inches thick. Tie butcher's twine around the individual beef medallions so they maintain their shape while cooking, if desired.
   
   
3. Combine the bread crumbs, blue cheese, parsley, chives and peppercorns to form a paste.
   
   
4. Heat the olive oil in a nonstick skillet over high heat. Sear the medallions until just browned, 2 to 3 minutes on each side.
   
   
5. Arrange the medallions in the roasting pan. Coat the top of each medallion with 3 tablespoons of the blue cheese crust mixture. 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. Be sure to remove the butcher's twine if it was used. Serve the medallions on a pool of the warm Madeira sauce.
   
   Makes 6 servings.