Blue Cheese and Herb Crusted Beef Tenderloin

Total Time

Prep: 10 min. Cook: 15 min.

Makes

6 servings

Updated: Mar. 28, 2024
I came upon this recipe in the Reno, NV newspaper many years ago. Its, very simple, but elegant.

Ingredients

3 tablespoons butter, softened
3 tablespoons all purpose flour
3 cups beef broth
6 tablespoons Maderia wine
2 2/1 lbs. beef tenderloin
1/4 cups breadcrumbs
6 tablespoons blue cheese
1/4 cup chopped parsley
1/4 teaspoon black peppercorns, crushed
1 tablespoon olive oil

Directions

Comine the butter and flour together. Bring the beef broth and Maderia to a boil. Whisk in the butter and flour mixture until completely dissolved. Simmer for about 15-20 minutes or until the liquid is thickened and reduced by half. While the sauce is simmering, preheat the oven to 350 degrees. 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" in diameter and 1 1/2 inches thick. Combine the breadcrumbs, blue cheese, parsley and pepper to form a paste. Heat the olive oil in a nonstick skillet over high heat. Sear the medallions just until browned 2-3 minutes on each side. Arrange the medallions on the prepared rack. Coat the top side of each medalliion with 3 tablesppons of the blue cheese mixture. Roast until the crust is golden brown and the meat is cooked as desired. It's about 6 minutes for medium rare. Serve on a pool of the warm Maderia sauce.