Fillet of Beef With Texas Blue Cheese Sauce

Name: Fillet of Beef With Texas Blue Cheese Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 lbs center piece beef tenderloin; salt & freshly ground black pepper; 1 -2 tablespoon vegetable oil; 1 1/2 tablespoons minced shallots; 3 tablespoons dry madeira wine or 3 tablespoons ruby port; 2 cups meat stock, reduced to 1/2 cup or 1/2 cup demi-glace; 1/3 cup heavy cream; 2 ounces texas blue cheese; 4 -5 tablespoons unsalted butter; 6 tablespoons chopped walnuts, for garnish; 1 tablespoon minced fresh parsley, for garnish

Submitted by Julesong

"This recipe was shared by NLB on Gail's, and although I haven't been able to find a definitive source for where it originated, it does look delicious!"

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Ready In:: 55mins
Ingredients:: 11
Serves:: 4

ingredients

2 lbs center piece beef tenderloin
salt & freshly ground black pepper
1 -2 tablespoon vegetable oil
1 ¹⁄₂ tablespoons minced shallots
3 tablespoons dry madeira wine or 3 tablespoons ruby port
2 cups meat stock, reduced to 1/2 cup or 1/2 cup demi-glace
¹⁄₃ cup heavy cream
2 ounces texas blue cheese
4 -5 tablespoons unsalted butter
6 tablespoons chopped walnuts, for garnish
1 tablespoon minced fresh parsley, for garnish

directions

Lightly sprinkle meat with salt and pepper and rub a little oil on the beef (at this point you can refrigerate it, loosely covered with plastic wrap, for up to 24 hours).
If meat is chilled, one to two hours before cooking remove meat from refrigerator - you want the meat to come to room temperature.
Pat meat dry.
Preheat oven to 350 degrees F.
Heat a non-stick skillet and rub a little more oil all over the fillet, then sear it on all sides, about 4 minutes total.
Transfer meat to a wire rack and let rest at least 20 minutes or up to several hours.
Discard any fat in the pan, add the shallots and Madeira to the skillet and reduce to a glaze.
Add the stock and reduce to a syrupy consistency, about 10 minutes.
Add the cream and cook until the sauce has a nice beige color.
Place the nuts on a baking tray and lightly toast, about 10 minutes.
In a food processor mix the blue cheese and 4 Tbsp of the butter till smooth and creamy - if too salty, add up to another tablespoon of butter; separate into 4 parts and refrigerate.
Preheat oven to 450 degrees F (30 minutes before the final cooking).
Finish the beef fillet in the oven, 20 minutes for medium rare.
Over low heat gently rewarm the syrupy sauce in the skillet; swirl in the cheese-butter pieces one by one.
Spoon sauce onto warm serving plates.
Slice meat and arrange in overlapping slices on the sauce, garnish with nuts mixed with parsley, and serve.

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RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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