Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter softened

  2. 3 tablespoons all purpose flour

  3. 3 cups beef broth

  4. 6 tablespoons Maderia wine

  5. 2 2/1 lbs. beef tenderloin

  6. 1/4 cups breadcrumbs

  7. 6 tablespoons blue cheese

  8. 1/4 cup chopped parsley

  9. 1/4 teaspoon black peppercorns crushed

  10. 1 tablespoon olive oil

Instructions Jump to Ingredients ↑

  1. Comine the butter and flour together. Bring the beef broth and Maderia to a boil. Whisk in the butter and flour mixture until completely dissolved. Simmer for about 15-20 minutes or until the liquid is thickened and reduced by half. While the sauce is simmering, preheat the oven to 350 degrees. Spray the rack of a roasting pan with nonstick spray and place in the pan. Slice the tenderloin into 6 portions that are approximately 3" in diameter and 1 1/2 inches thick. Combine the breadcrumbs, blue cheese, parsley and pepper to form a paste. Heat the olive oil in a nonstick skillet over high heat. Sear the medallions just until browned 2-3 minutes on each side. Arrange the medallions on the prepared rack. Coat the top side of each medalliion with 3 tablesppons of the blue cheese mixture. Roast until the crust is golden brown and the meat is cooked as desired. It's about 6 minutes for medium rare. Serve on a pool of the warm Maderia sauce. Yield: serves 6 Notes: Once again the online entry won't let me enter the prep time or the cooking time. The prep time is about15-20 minutes and cooking time is 6-8 minutes in the oven.


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