Tenderloin of Beef with Blue Cheese and Herb Crust
|White bread slice||2 , crusts removed, toasted|
|Crumbled blue cheese||3 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh chives||2 Tablespoon|
|Ground black pepper||To Taste|
|Prepared demi glace||1⁄2 Cup (8 tbs)|
|Madeira wine||2 Tablespoon|
|Vegetable oil||1 Teaspoon|
|Center cut beef tenderloin medallions||12 Ounce (4 Pieces Weighing 3 Ounces Each)|
1. Preheat the oven to 400°F. Crumble the toast into a bowl and blend to a coarse paste with the blue cheese, parsley, chives, and pepper.
2. To prepare the Madeira sauce, combine the demi-glace and wine in a small saucepan. Bring the sauce to a boil, reduce the heat to low, and keep hot.
3. Spray the rack of a roasting pan with nonstick spray. Heat a large nonstick skillet over high heat. Swirl in the oil, then wipe the pan with a paper towel to absorb the excess. Sear the medallions until just browned, about 1 minute per side.
4. Arrange the medallions on the roasting rack. Coat the top side of each medallion with the blue cheese mixture. Roast until the crust is golden brown and the meat is done to taste, 3-4 minutes for medium-rare. Serve the medallions on a pool of warm Madeira sauce.