Ingredients:
3 tablespoons butter, softened
3 tablespoons flour
3 cups beef broth
6 tablespoons madeira wine
2 1/4 lbs beef tenderloin
1/4 cup breadcrumbs
6 tablespoons blue cheese
1/4 cup parsley, chopped
1/4 cup chives, chopped
1/4 teaspoon black peppercorns, crushed
1 tablespoon olive oil
Directions:
Combine the butter and the flour together.
Bring the beef broth and madiera 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 approximately 3 inched in diameter and 1 1/2 inches thick.
Tie butcher’s twine around the beef medallions so they maintain their shape while cooking if desired.
Combine the breadcrumbs, 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 a roasting pan.
Coat the top side of each medallion with 3 TBs of the blue cheese and herb crust.
Roast 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.
If butchers twine was used, be sure to remove it.
Serve the medallions on a pool of the warm madiera sauce.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.