Blue Cheese Crusted Tenderloin of Beef

Cook with the proper tools. Use the Covered Roaster with Rack and the 12" Firm Balloon Whisk to create Blue Cheese Crusted Tenderloin of Beef.

Include The Culinary Institute of America’s Blue Cheese Crusted Tenderloin of Beef with Potato Gratin on the menu to round out your New Year’s festivities. When served on a pool of warm Madeira sauce alongside a slice of Gruyère-enriched potatoes, the delicate medallion of beef will melt in your mouth.

Directions

Combine the butter and flour together.

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°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 inches in diameter and 1-½ 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, 2-3 minutes on each side. Arrange the medallions in a roasting pan. Coat the top of each medallion with 3 tablespoons of the blue cheese crust mixture.

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. Be sure to remove the butcher’s twine if it was used. Serve the medallions on a pool of the warm Madeira sauce.

Nutrition information per serving:
600 calories, 37 g protein, 8 g carbohydrate, 46 g fat, 500 mg sodium, 135 mg cholesterol, 0 g fiber.

Potato Gratin
Combine the potatoes, milk, heavy cream, garlic, salt and pepper in a large saucepan. Simmer until the potatoes are three-quarters cooked, about 8-10 minutes.

Remove the potatoes from the heat and stir in the Gruyère.

Pour the potatoes into a small, shallow pan. Combine the breadcrumbs and Parmesan and scatter evenly over the potatoes. Bake in a 350°F oven until golden brown, about 30 minutes. Allow the potatoes to set for 5-7 minutes before slicing.

Nutrition information per serving:
300 calories, 8 g protein, 24 g carbohydrate, 22 g fat, 410 mg sodium, 75 mg cholesterol, 1 g fiber.

This recipe is from The Culinary Institute of America's Gourmet Meals in Minutes cookbook, which is available for purchase at bookstores nationwide.

Ingredients

Tenderloin of Beef
Makes 6 servings
three tablespoons butter, softened
three tablespoons all-purpose flour
three cups beef broth
six tablespoons Madeira wine
two and one-quarter pounds beef tenderloin
one-quarter cup breadcrumbs
six tablespoons blue cheese
one-quarter cup parsley
one-quarter cup chives
one-quarter teaspoon black peppercorns, crushed
one tablespoon olive oil

Potato Gratin
Makes 6 servings
one pound russet potatoes, peeled and cut into ¼-inch slices
one cup whole milk
one cup heavy cream
one garlic clove, minced
one-half teaspoon salt, or to taste
one-quarter teaspoon freshly ground black pepper, or to taste
one-half cup Gruyère cheese, grated
three tablespoons breadcrumbs
three tablespoons Parmesan cheese

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