Recipe: Blue Cheese Crusted Tenderloin of Beef (Not Outback)

BLUE CHEESE CRUSTED TENDERLOIN OF BEEF

3 tablespoons butter, softened
3 tablespoons all-purpose flour
3 cups beef broth
6 tablespoons Madeira wine
1 (2 1/4-pound) beef tenderloin
1/4 cup bread crumbs
6 tablespoons blue cheese
1/4 cup parsley
1/4 cup chives
1/4 teaspoon black peppercorns, crushed
1 tablespoon olive oil

Combine butter and flour.

Bring beef broth and Madeira to a boil. Whisk in butter and flour mixture until dissolved. Simmer for about 15 to 20 minutes, until liquid is thickened and reduced by half. While sauce is simmering, preheat oven to 350 degrees. Spray rack of a roasting pan with nonstick spray and place in pan.

Slice tenderloin into 6 portions about 3 inches in diameter and 11/2 inches thick. Tie butchers twine around beef medallions so they maintain their shape while cooking, if desired.

Combine bread crumbs, blue cheese, parsley, chives and peppercorns to form a paste.

Heat olive oil in nonstick skillet over high heat. Sear medallions until just browned, 2 to 3 minutes on each side. Arrange medallions in roasting pan. Coat top of each medallion with 3 tablespoons of blue cheese crust mixture.
Roast until crust is golden brown and meat is cooked as desired, about 6 to 8 minutes for medium-rare, depending on size of medallions. Be sure to remove butchers twine if it was used. Serve medallions in pool of warm
Madeira sauce.

From: St. Petersburg Times, December 26, 2004
Source: Gourmet Meals in Minutes by the Culinary Institute of America, Lebhar-Friedman