Tenderloin of Beef with Blue Cheese and Herb Crust
- Total Time
A savory oven-browned blue cheese and herb-bread crumb topping is a delicious accent to beef tenderloin medallions. This disk is incredibly easy to make.
white bread2 slice(s), crusts removed, toasted
blue cheese3 Tbsp, crumbled
fresh parsley2 Tbsp, fresh, chopped
chives2 Tbsp, fresh,chopped
black pepper⅛ tsp, freshly ground, or to taste
wine sauce½ cup(s), or prepared demi-glace*
table wine1 fl oz, Madeira
cooking spray1 spray(s)
vegetable oil1 tsp
uncooked trimmed beef tenderloin12 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.