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.
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|Serving Size: 1 Serving (1178g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 637
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