Herb-Crusted Beef Tenderloin with Blue Cheese and Madeira Sauce
Indulge in the luxurious flavors of Herb-Crusted Beef Tenderloin topped with tangy blue cheese and a rich Madeira sauce. This elegant dish not only brings a sophisticated flair to your dining table but also pairs wonderfully with creamy Potato Gratin and vibrant Pan Steamed Lemon Asparagus. Perfect for special occasions or an intimate dinner, each perfectly seared medallion melts in your mouth, offering a delightful combination of savory herbs and decadent cheese. Impress your guests with this culinary masterpiece that's as visually stunning as it is delicious.
6
Servings
536
Calories
11
Ingredients
Ingredients
butter
3 tablespoons (softened)
flour
3 tablespoons
beef broth
3 cups
madeira wine
6 tablespoons
beef tenderloin
2 1/4 lbs (cut into 6 medallions)
breadcrumbs
1/4 cup
blue cheese
6 tablespoons
parsley
1/4 cup (chopped)
chives
1/4 cup (chopped)
black peppercorns
1/4 teaspoon (crushed)
olive oil
1 tablespoon
Instructions
1
In a small mixing bowl, combine softened butter and flour to form a paste.
2
In a saucepan, bring beef broth and Madeira wine to a vigorous boil.
3
Whisk the butter-flour mixture into the boiling broth until fully dissolved and the sauce is smooth.
4
Reduce the heat and let it simmer for 15 to 20 minutes, allowing it to thicken and reduce by half.
5
Preheat your oven to 350°F (175°C). Spray the rack of a roasting pan with nonstick cooking spray and place it in the pan.
6
Prepare the beef tenderloin by slicing it into six equal medallions, approximately 3 inches in diameter and 1 1/2 inches thick.
7
For better shape retention, tie butcher's twine around each medallion if desired.
8
In a separate bowl, combine breadcrumbs, blue cheese, chopped parsley, chopped chives, and crushed black peppercorns to create an herb crust paste.
9
Heat olive oil in a nonstick skillet over high heat. Sear each beef medallion for 2 to 3 minutes on each side until they are nicely browned.
10
Transfer the seared medallions to the prepared roasting pan. Generously coat the top of each medallion with approximately 3 tablespoons of the blue cheese and herb crust mixture.
11
Roast the medallions in the preheated oven until the crust is golden brown and the meat reaches your desired doneness—about 6 to 8 minutes for medium-rare.
12
Remove the butcher's twine if used, and plate the medallions atop a warm pool of the Madeira sauce.
Nutrition Information
31g
Fat
7g
Carbs
45g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is called Herb-Crusted Beef Tenderloin with Blue Cheese and Madeira Sauce.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the nutritional values per serving?
Each serving contains 536 calories, 31g of fat, 7g of carbohydrates, and 45g of protein.
What type of meat is used in this recipe?
The recipe uses 2 1/4 lbs of beef tenderloin, cut into 6 medallions.
How do I make the Madeira sauce base?
Bring 3 cups of beef broth and 6 tablespoons of Madeira wine to a vigorous boil in a saucepan.
What is used to thicken the Madeira sauce?
A paste made of 3 tablespoons of softened butter and 3 tablespoons of flour is whisked into the boiling broth.
How long should the Madeira sauce simmer?
The sauce should simmer for 15 to 20 minutes until it thickens and reduces by half.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C).
What are the dimensions for the beef medallions?
Each medallion should be approximately 3 inches in diameter and 1 1/2 inches thick.
Why is butcher's twine recommended for the medallions?
Tying butcher's twine around each medallion helps them better retain their shape during cooking.
What ingredients are in the herb crust?
The herb crust consists of breadcrumbs, blue cheese, chopped parsley, chopped chives, and crushed black peppercorns.
What type of oil is used for searing?
The recipe calls for 1 tablespoon of olive oil.
How long should I sear the beef medallions?
Sear each medallion for 2 to 3 minutes per side in a high-heat skillet until browned.
How much crust mixture should be applied to each medallion?
Generously coat the top of each medallion with approximately 3 tablespoons of the herb and cheese mixture.
How long does the beef roast in the oven?
Roast for about 6 to 8 minutes for medium-rare doneness.
How should the dish be plated?
Plate the medallions on top of a warm pool of the prepared Madeira sauce.
What herbs are specifically used in this recipe?
The recipe uses fresh parsley and chives.
What are suggested side dishes for this meal?
It pairs well with creamy Potato Gratin and Pan Steamed Lemon Asparagus.
Is this recipe suitable for special occasions?
Yes, it is described as an elegant dish with sophisticated flair, perfect for parties or intimate dinners.
What is the preparation for the butter used in the sauce?
The butter should be softened before being mixed with flour.
How much blue cheese is required?
The recipe requires 6 tablespoons of blue cheese.
What should be done with the butcher's twine before serving?
The butcher's twine should be removed before plating.
What kind of pepper is used in the crust?
The recipe specifies 1/4 teaspoon of crushed black peppercorns.
How much breadcrumbs are needed?
You will need 1/4 cup of breadcrumbs.
What is the total number of ingredients?
There are 11 ingredients listed in the recipe.
Does this recipe contain fiber?
The provided data indicates the fiber content is null.
What is the category of this recipe?
The recipe is categorized under Steak.
How much parsley is used?
The recipe calls for 1/4 cup of chopped parsley.
How much chives are used?
The recipe calls for 1/4 cup of chopped chives.
What color should the crust be when finished?
The crust should be golden brown after roasting.