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Tenderloin of Beef with Blue Cheese and Herb Crust
Makes 6 servings / preparation time: 30 minutes 3 tablespoons butter, softened 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. 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 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 nonstick skillet over high heat. Sear the medallions until just browned, 2–3 minutes on each side. Arrange the medallions in a roasting 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, 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. Source: Culinary Institute of America's Gourmet Meals in Minutes More Recipes from Culinary Institute of America's Gourmet Meals in Minutes: Become a Chef - request free Culinary School information!
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