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.

Outstanding. Will make it and <a href='../bios.htm#Tom' class='plain'>Tom</a> won't get a bite.Outstanding. Will make it and Tom won't get a bite.

3.85 out of 5 (27 ratings)

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


  1. Combine the toasted breadcrumbs, blue cheese, parsley, chives, butter, salt and pepper.
  2. Cut the tenderloin into four equal portions.
  3. Sear the beef on both sides until well-browned.
  4. 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.
  5. 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.
  6. Serve the beef on top of your favorite potato and with a green leafy vegetable, surrounded by the sauce.

Cooking Keys