Every once in a while it's nice to go all out with a meal and this one seems quite decadent. It really isn't that bad for you since it is the tenderloin of beef which is quite lean and so tender you can just about cut it with a fork. Once the tenderloins were seared in a cast-iron skillet, they were topped with a mixture of breadcrumbs, blue cheese, parsley, chives and black peppercorns. They then went in to the oven to finish cooking through. Once done, they were served on a pool of Madeira wine sauce. These turn out heavenly every time.
Our sides were garlic mashed potato and oven roasted asparagus. This is a meal I turn to about once a year and I love to entertain with this particular recipe. It comes out perfect every time and is really quite easy to pull off.
Tenderloin of Beef with Blue Cheese and Herb Crust
Adapted from Gourmet Meals in Minutes Cookbook
3 tablespoons butter
3 tablespoons all purpose white flour
3 cup beef broth
6 tablespoons Madeira wine
2 1/4 lbs. beef tenderloin
1/4 cup breadcrumbs
6 tablespoons blue cheese
1/4 cup parsley, chopped
1/4 cup chives, chopped
1/4 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 degrees.
Slice the tenderloin into 6 portions that are approximately 3 inches in diameter and 1 1/2 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 cast-iron skillet over high heat. Sear the medallions until just browned, 2-3 minutes on each side. Arrange 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.