Tenderloin of Beef with Blue Cheese and Herb Crust
Simple and elegant, this dish is a sure winner. Whether serving an intimate dinner for two or a number of guest, the delicious flavors of Madeira and blue cheese are a perfect choice with the beef tenderloin.
- 3 tablespoons butter, softened
- 3 tablespoons all-purpose flour
- 3 cups beef broth
- 6 tablespoons Madeira Wine
- 2¼ pounds beef tenderloin
- ¼ cup breadcrumbs
- 6 tablespoons blue cheese
- ¼ cup parsley, chopped
- ¼ cup chives, chopped
- ¼ teaspoon black peppercorns, crushed
- 1 tablespoon olive oil
- Combine the butter and flour together
- Bring the beef broth and Madeira to a boil. Whisk in the butter and flour mixture until completely dissolved. Simmer for about 15-20 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 inches in diameter and 1½ 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, 2-3 minutes on each side.
- Arrange the medallions in a roasting pan. Coat the top side of each medallion with 3 tablespoons 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 butcher’s twine was used, be sure to remove it. Serve the medallions on a pool of the warm Madeira sauce.