Side Pannel
Tenderloin of Beef with Blue Cheese
Tenderloin of Beef with Blue Cheese
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef
Ingredients List
- ------------------------------------BEEF------------------------------------
- 1/4 c Butter or margarine
- 1/2 ts Coarsely ground pepper
- 1 ts Minced fresh garlic
- 2 lb Beef tenderloin; trimmed,
- -tied, up to 3
Directions
SAUCE
2 tb Butter or margarine
4 oz Crumbled blue cheese
1 c Beef broth
1/4 c Madeira wine
2 c Fresh mushrooms; sliced 1/4"
1/2 c Chopped pecans; toasted
1/2 c Pine nuts or sliced almonds;
-toasted
1/3 c Green onions; sliced 1/4"
Heat oven to 400ø. In 10" skillet melt 1/4 cut butter until sizzling; stir
in pepper and garlic. Place tenderloin in same skilled. Cook over medium
high heat until browned on all sides (7 to 9 minutes). Remove from pan;
reserve pan juices and browned particles in skilled. Line 13 x 9" baking
pan with aluminum foil; place tenderloin in pan. Bake for 35 to 50 minutes
or until meat thermometer reaches 160øF (medium). Meanwhile, melt 2
tablespoons butter in same skillet with reserved pan juices and browned
particles until sizzling; stir in blue cheese. Cook over medium heat,
stirring occasionally, until cheese is melted (4 to 5 minutes). Stir in
beef broth and wine; add mushrooms. Continue cooking, stirring
occasionally, until mushrooms are tender (4 to 5 minutes). Stir in
remaining sauce ingredients. Serve over carved tenderloin.
2 tb Butter or margarine
4 oz Crumbled blue cheese
1 c Beef broth
1/4 c Madeira wine
2 c Fresh mushrooms; sliced 1/4"
1/2 c Chopped pecans; toasted
1/2 c Pine nuts or sliced almonds;
-toasted
1/3 c Green onions; sliced 1/4"
Heat oven to 400ø. In 10" skillet melt 1/4 cut butter until sizzling; stir
in pepper and garlic. Place tenderloin in same skilled. Cook over medium
high heat until browned on all sides (7 to 9 minutes). Remove from pan;
reserve pan juices and browned particles in skilled. Line 13 x 9" baking
pan with aluminum foil; place tenderloin in pan. Bake for 35 to 50 minutes
or until meat thermometer reaches 160øF (medium). Meanwhile, melt 2
tablespoons butter in same skillet with reserved pan juices and browned
particles until sizzling; stir in blue cheese. Cook over medium heat,
stirring occasionally, until cheese is melted (4 to 5 minutes). Stir in
beef broth and wine; add mushrooms. Continue cooking, stirring
occasionally, until mushrooms are tender (4 to 5 minutes). Stir in
remaining sauce ingredients. Serve over carved tenderloin.
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