Beef Tenderloin with Blue Cheese and Herb Crust

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Name: Beef Tenderloin with Blue Cheese and Herb Crust
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 tablespoons Butter Softened; 3 tablespoons All purpose flour; 3 cups Beef broth; 6 tablespoons Madeira wine; 2 1/4 Pounds Beef tenderloin; 1/4 Cup Breadcrumbs; 6 tablespoons Blue cheese; 1/4 Cup Parsley Chopped; 1/4 Cup Chives Chopped; 1/4 Teaspoon Black peppercorn Crushed; 1 tablespoon Olive oil

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INGREDIENTS

3 tablespoons Butter ; Softened
3 tablespoons All purpose flour
3 cups Beef broth
6 tablespoons Madeira wine
2 1/4 Pounds Beef tenderloin
1/4 Cup Breadcrumbs
6 tablespoons Blue cheese
1/4 Cup Parsley ; Chopped
1/4 Cup Chives ; Chopped
1/4 Teaspoon Black peppercorn ; Crushed
1 tablespoon Olive oil

Servings

INSTRUCTIONS

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. Spresy a broiling pan with nonstick cooking spray.

Slice the tenderloin into 6 portions that are approximately 3 inches in diameter and 1 1/2 inches thick.

Combine the breadcrumbs, blue cheese, parsley, chives, and pepper to form a paste

Heat the olive oil in a non stick skillet over high heat. Sear the medallions until just browned, 1-2 minutes on each side. Arrange the medalions on the broiling pan. Coat 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.

Serve the medallions on a pool of the warm Madeira sauce.

We served ravioli and asparagus with ours.

NOTES

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Beef Tenderloin with Blue Cheese and Herb Crust

3 tablespoons Butter Softened
3 tablespoons All purpose flour
3 cups Beef broth
6 tablespoons Madeira wine
2 1/4 Pounds Beef tenderloin
1/4 Cup Breadcrumbs
6 tablespoons Blue cheese
1/4 Cup Parsley Chopped
1/4 Cup Chives Chopped
1/4 Teaspoon Black peppercorn Crushed
1 tablespoon Olive oil

Combine the butter and flour together.

Slice the tenderloin into 6 portions that are approximately 3 inches in diameter and 1 1/2 inches thick.

Combine the breadcrumbs, blue cheese, parsley, chives, and pepper to form a paste

Roast until the crust is golden brown and the meat is cooked as desired, about 6 to 8 minutes for medium rare.

Serve the medallions on a pool of the warm Madeira sauce.

We served ravioli and asparagus with ours.

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brianplatt

Nutrition

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Serving Size: 1 Serving (1178g)
Recipe Makes: 6 Servings

Calories: 637
Calories from Fat: 381 (60%)

Amt Per Serving		% DV

	Total Fat 42.3g	56 %
	Saturated Fat 18.9g	95 %
	Monounsaturated Fat 16.8g
	Polyunsanturated Fat 1.8g
Cholesterol 133.8mg		41 %
Sodium 3443.8mg		119 %
Potassium 1112.6mg		29 %
Total Carbohydrate 10.9g		3 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 10.3g
Protein 48g		69 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 637

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