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Entrée – Beef
Sautéed Tenderloin of Beef with Herbed Blue Cheese Crust

Sautéed Tenderloin of Beef with Herbed Blue Cheese Crust This recipe was featured on
"You're the Chef" episode #601.
Buy this episode from WVIA.
Yield: four, 4 oz. portions


1/2 c. wheat bread, toasted, crumbed
1/4 c. blue cheese, crumbled
1 tsp. parsley, chopped
1 Tbsp. chives, chopped fine
2 Tbsp. clarified butter
1/2 tsp. black pepper, fresh ground
1/2 tsp. salt
1 lb. beef tenderloin, trimmed
to taste ground black pepper
to taste salt
2 Tbsp. virgin olive oil
1 c. beef stock
2 Tbsp. Madeira wine

Combine the toasted breadcrumbs, blue cheese, parsley, chives, butter, salt and pepper.

Cut the tenderloin into four equal portions.

Sear the beef on both sides until well-browned.

Place the seared meat on a sizzle platter or small baking sheet. Top the medallions with the cheese mixture. Roast in 350°F oven until desired doneness is reached.

Deglaze the skillet with the Madeira and let it reduce slightly. Add the beef stock and bring sauce to a simmer. Strain sauce if necessary.

Serve the beef on top of your favorite potato and with a green leafy vegetable, surrounded by the sauce.