Monday, September 12, 2011

Beef tenderloin with red wine and bleu cheese sauce

  • 3 to 4 tablespoons butter
  • Six 6-ounce beef tenderloins
  • 6 tablespoons red wine -look for burgundy, pinot noir, merlot, cabernet (you need to like it)
  • 6 tablespoons heavy cream or cream cheese
  • 3 tablespoons crumbled bleu cheese
  • Seasoned salt to taste
  • Freshly ground black pepper to taste
  • Crumbled bleu cheese
  • Fresh parsley, chopped

In a large skillet, melt the butter and sauté the beef about 2 minutes on each side.
Remove the beef, and let it rest with a tent of aluminum foil over it.
Deglaze the skillet with the wine. 
Stir in the cream and bleu cheese. 
Let it reduce by half as the cheese melts. 
Add the salt and pepper.
Pour the sauce over the meat and sprinkle with more cheese and the parsley.

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