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Beef Tenderloin with Blue Cheese and Herb Crust

Simple and elegant, this dish is a sure winner. Whether serving an intimate dinner for two or a number of guests, the delicious flavors of Madeira and blue cheese are a perfect choice with the beef tenderloin. Try pairing this entree with our potato gratin recipe and pan steamed lemon asparagus recipe.

This recipe is from The Culinary Institute of America's cook book, Gourmet Meals in Minutes. Take the class inspired by the cookbook in Hyde Park, NY, St. Helena, CA, or San Antonio, TX.

Beef Tenderloin with Blue Cheese and Herb Crust recipe by The Culinary Institute of America

Ingredients

Makes 6 Servings

  • 3 tablespoons butter, softened
  • 3 tablespoons all-purpose flour
  • 3 cups beef broth
  • 6 tablespoons Madeira wine
  • 2 1/4 pounds 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

  1. Combine the butter and flour together.
  2. Bring the beef broth and Madeira to a boil. Whisk in the butter and flour mixture until completely dissolved. Simmer for about 15–20 minutes, until the liquid is thickened and reduced by half. While the sauce is simmering, preheat the oven to 350 degrees F. Spray the rack of a roasting pan with nonstick spray and place in the pan.
  3. Slice the tenderloin into 6 portions that are approximately 3 inches in diameter and 1 1/2 inches thick. Tie butchers twine around the beef medallions so they maintain their shape while cooking, if desired.
  4. Combine the breadcrumbs, blue cheese, parsley, chives, and pepper to form a paste.
  5. Heat the olive oil in a nonstick skillet over high heat. Sear the medallions until just browned, 2–3 minutes on each side. Arrange the medallions in a roasting pan. Coat the top side of each medallion with 3 tablespoons of the blue cheese and herb crust.
  6. Roast until the crust is golden brown and the meat is cooked as desired, about 6–8 minutes for medium-rare, depending on the size of the medallions. If butcher’s twine was used, be sure to remove it. Serve the medallions on a pool of the warm Madeira sauce.

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