Tenderloin of Beef with Blue Cheese and Herb Crust
7
Points®
Total time: 20 min • Prep: 12 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
A savoury oven-browned blue cheese and herb-bread crumb topping is a delicious accent to beef tenderloin medallions. This dish is incredibly easy to make.
Ingredients
Reduced-calorie white bread
2 slice(s)
Blue cheese
3 tbsp(s)
Fresh parsley
2 tbsp(s)
Chives
2 tbsp(s)
Black pepper
⅛ tsp(s)
Wine sauce
½ cup(s)
Table wine
1 fl oz
Cooking spray
1 spray(s)
Vegetable oil
1 tsp(s)
Uncooked trimmed beef tenderloin
12 oz
Instructions
1
Preheat the oven to 400°F. Crumble the toast into a bowl and blend to a coarse paste with the blue cheese, parsley, chives, and pepper.
2
To prepare the Madeira sauce, combine the wine sauce and Madeira in a small saucepan. Bring the sauce to a boil, reduce the heat to low, and keep hot.
3
Spray the rack of a roasting pan with nonstick spray. Heat a large nonstick skillet over high heat. Swirl in the oil, and then carefully wipe the pan with a paper towel to absorb the excess. Sear the medallions until just browned, about 1 minute per side.
4
Arrange the medallions on the roasting rack. Coat the top side of each medallion with the blue cheese mixture. Roast until the crust is golden-brown and the meat is done to taste, 3–4 minutes for medium-rare. Serve the medallions on a pool of warm wine sauce.
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