Tenderloin of Beef with Blue Cheese and Herb Crust
2 slice(s), crusts removed, toasted
3 Tbsp, crumbled
2 Tbsp, fresh, chopped
2 Tbsp, fresh,chopped
⅛ tsp, freshly ground, or to taste
½ cup(s), or prepared demi-glace*
1 fl oz, Madeira
Uncooked trimmed beef tenderloin
12 oz, center-cut (four 3-oz medallions)
- 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.
- 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.
- 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.
- 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.