Blue-Cheese Crusted Tenderloin Of Beef

Makes 6 servings. (Preparation time 30 minutes)

3 tablespoons butter, softened
3 tablespoons all-purpose flour
3 cups beef broth
6 tablespoons Madeira wine
2¼ pounds beef tenderloin
¼ cup bread crumbs
6 tablespoons blue cheese
¼ cup parsley
¼ cup chives
¼ teaspoon black peppercorns, crushed
1 tablespoon olive oil

Combine the butter and flour.

Bring the beef broth and Madeira to a boil. Whisk in the butter and flour mixture until completely dissolved. Simmer for about 15 to 20 minutes, until the liquid is thickened and reduced by half.

While the sauce is simmering, preheat the oven to 350°F. Spray the rack of a roasting pan with nonstick spray and place in the pan.

Slice the tenderloin into 6 portions that are about 3 inches in diameter and 1½ inches thick. Tie butcher’s twine around the beef medallions so they maintain their shape while cooking, if desired.

Combine the bread crumbs, blue cheese, parsley, chives and pepper to form a paste.

Heat the olive oil in a nonstick skillet over high heat. Sear the medallions until just browned, 2 to 3 minutes on each side. Arrange the medallions in the roasting pan. Coat the top of each medallion with 3 tablespoons of the blue-cheese crust mixture.

Roast in 350°F oven until the crust is golden brown and the meat is cooked as desired, about 6 to 8 minutes for medium-rare, depending on the size of the medallions. Be sure to remove the butcher’s twine if it was used. Serve the medallions on a pool of the warm Madeira sauce.

Nutrition information per serving (tenderloin): 600 cal., 37 g pro., 8 g carbo., 46 g fat, 500 mg sodium, 135 mg chol., 0 g fiber.