Tenderloin of Beef with Blue Cheese and Herb Crust
8
Points®
Total time: 20 min • Prep: 12 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
White bread
2 slice(s), crusts removed, toasted
Blue cheese
3 Tbsp, crumbled
Fresh parsley
2 Tbsp, fresh, chopped
Chives
2 Tbsp, fresh,chopped
Black pepper
⅛ tsp, freshly ground, or to taste
Wine sauce
½ cup(s), or prepared demi-glace*
Table wine
1 fl oz, Madeira
Cooking spray
1 spray(s)
Vegetable oil
1 tsp
Uncooked trimmed beef tenderloin
12 oz, center-cut (four 3-oz medallions)
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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