Beef Fillet w/ Texas Blue Cheese Sauce
This is great for a special dinner. You may want to make extra sauce as everyone seems to like to use it as a gravy, although it is very rich.
List of Ingredients
2 lbs. center piece beef tenderloin
salt and freshly ground pepper
1-2 Tbsp. canola oil
1 Tbsp. minced shallots (about 2 small shallot)
3 Tbsp dry Madeira or ruby port wine
2 cups meat stock reduced to 1/2 cup(or 1/2 cup demi-glace)
1/3 cup heavy cream
2 oz. Texas blue cheese
4-5 Tbsp unsalted butter
6 Tbsp chopped walnuts, for garnish
1 Tbsp minced fresh parsley, for garnish
Recipe
Lightly sprinkle meat with salt and pepper. Rub a little oil on the beef and refrigerate, loosely covered with plastic wrap up to 24 hours. One to two hours before cooking remove meat from refrigerator and pat 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. Then 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 T 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.
Serves 4
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