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

Ingredients

  • 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

Directions

Procedure:
  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