Recipe: Blue Cheese Crusted Beef Tenderloin with Cabernet Sauce

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Here is a whole menu I found, the title alone is making my stomach growl. Good Luck with your search!

Blue Cheese Crusted Beef Tenderloin With Cabernet Sauce, Horseradish Potatoes And Onion Rings

Courtesy of: Inn Chef
Episode: Blue Cheese Tenderloin
Host: Michael Smith Print This Recipe

Yield: 4

The Blue Cheese Crusted Beef Tenderloin

4 (5 oz) filet mignon steak
4 oz butter, for the paste, and, for searing
4 oz blue cheese
1 cup fresh breadcrumbs, dry, can be substituted
1 tbsp fresh thyme, sprigs, and, leaves
salt
pepper

The Cabernet Sauvignon Sauce

1 tbsp butter
1 cup sliced shallot
2 cloves garlic
2 cup cream
2 cup wine
1 tbsp fresh thyme, leaves
salt
pepper

The Horseradish Potatoes

1 lb. potato, peeled, and, quartered
1 1/2 cup cream
1/2 cup freshly grated horseradish, (you may substitute prepared)
1 nutmeg, nut
salt
pepper

The Onion Rings

1 onion, sliced, thinly, into rings
1 cup all purpose flour
1 tsp salt
1 tsp pepper
oil, for frying

The Blue Cheese Crusted Beef Tenderloin
Combine the cheese, first butter, bread crumbs and thyme in a food processor. Process until a smooth paste is formed. The paste may be refrigerated and warmed to room temperature later or used immediately.Season each filet well with freshly ground black pepper. Sear each face of the filet mignons in hot butter. Use a thick-bottomed well heated skillet and lots of butter for best results. Once the filets are seared rest them on a roasting rack. Season them with salt.

Divide the crust evenly between the filets and pat it onto the top face of each steak forming a thick topping.

Bake the steaks at 400 degrees until the crust browns and the meat reaches the desired doneness. Times will vary based on the oven and meat, 15 minutes is average. Judge the meat by its feel, pinch it, practice makes perfect!

Serve the meat immediately out of the oven.

The Cabernet Sauvignon Sauce: Sweat the shallots and garlic in the butter using a thick bottomed sauce pot. Stir them until they are fully aromatized. Add the wine and cream and bring the mixture to a simmer.

Simmer the mixture until it reduces in volume by half, stir occasionally to prevent it from sticking or burning.

Puree the mixture until it is very smooth in a high speed blender. Strain it through a fine mesh strainer. Taste, season and reserve.

The sauce may be made ahead and reheated when needed.

The Horseradish Potatoes: Note: One pound of potatoes will yield enough for four guests. Use these measures as a ratio to scale up the amounts.

Simmer the cream, nutmeg and horseradish for twenty minutes Measure the mixture and add enough fresh cream to equal one cup.

Steam the potatoes until tender. Pass them through a food mill onto a baking pan then dry them for several minutes in a hot oven.

Quickly and thoroughly combine the potatoes and the cream mixture in a mixer fitted with a paddle. Taste and season. Serve immediately.

The Onion Rings: Combine all the dry ingredients together in a large bowl. Toss the onions until evenly coated with the seasoned flour and fry at 360 degrees until crisp and golden. Serve immediately.

The Plate!: Ladle two ounces of the hot sauce onto a hot service plate. Place a serving of the potatoes in the center of the plate. Use a ring mold if available. They may be made from 3 or 4 inch diameter ABS pipe, cut from 1 to 2 inches in height. Sand and smooth the edges.

Add a filet mignon and top with a pile of the crisp onions. Serve with a yahoo!