TENDERLOIN OF BEEF WITH BLUE CHEESE AND HERB CRUST

"Simple and elegant, this dish is a sure winner. Whether serving an intimate dinner for two or a number of guests, the delicious flavors of Madeira and blue cheese are a perfect choice with the beef tenderloin."

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 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 F. 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 in preheated 350 degree F oven 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.

Makes 6 servings
Source: The Culinary Institute Of America's Gourmet Meals In Minutes