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Beef Tenderloin with Blue Cheese Sauce
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1
Reviews
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By:
Elaine Hopper
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Beef Tenderloin with Blue Cheese Sauce Recipe serves blue cheese sauce of brandy, heavy cream and Roquefort cheese over pan seared tenderloin along with roasted potatoes and Mediterranean vegetables all garnished with parsley.
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INGREDIENTS
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2 tbsp butter
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2 tbsp olive oil
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4 fillet steaks (beef tenderloins), cut 2 inches thick, about 5 oz each
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salt and coarsely ground black pepper
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fresh flat leaf parsley, to garnish
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roast potatoes and Mediterranean
vegetables, to serve
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For the blue cheese sauce:
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2 tbsp brandy
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2/3 cup double (heavy) cream
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3 oz. Roquefort cheese, crumbled
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DIRECTIONS
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1:
Heat the butter and oil together in a
heavy frying pan, over a high heat.
Season the steaks well. Fry them for
1 minute on each side, to sear them.
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2:
Lower the heat slightly and cook for
a further 2-3 minutes on each side,
or according to your taste. Remove the
steaks to a warm plate.
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3:
Reduce the heat and add the brandy,
stirring to incorporate the pan juices.
Add the cream and boil to reduce a little.
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4:
Add the crumbled cheese and mash
it into the sauce using a spoon. Taste
for seasoning. Serve in a small sauce
jug (pitcher), or poured over the steaks.
Garnish the beef with parsley. COOK'S TIP:
Adding oil to the butter for frying means
you can cook at a higher heat, essential
for seari ng the meat.
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