Beef Tenderloin Slices, Blue Cheese Sauce
Comments: One of Blue cheese lovers' favorite dishes that can be served on special occasions.
For family meal, it is also possible to replace tenderloins with individual sirloin or rump steaks.
*For this recipe, better use a medium hard blue cheese such as an Italian Gorgonzola, a French Roquefort, an English Stilton or a Danish Blue, according to what cheese you can find and your personnal taste.
Excellent served served along with really hot freshly boiled string beans.
Preparation time : 20 minutes
Barbecueing time : 18 to 25 minutes
Servings: 6
IngredientsPreparation
  • 1 approximately 3-pound [1.4-kg] beef tenderloin
  • 5 tablespoons [75 g] butter
  • 4 1/2 ounces [125 g] Blue cheese, crumbled
  • 1 French shallot, minced
  • 1/3 cup [80 mL], full measure, Madeira wine or dry Sherry
  • 2/3 cup [180 mL] heavy cream
  • Olive or vegetable oil, for oiling
  • Salt and pepper, to taste
  • Frehsly chopped parsley, to garnish
  • Preheat barbecue to really high intensity.
  • For the tenderloin to keep its shape, tie tenderloin using butcher rope, evenly spaced, from one end to the other.
  • Into a small bowl, beat butter using a wooden spoon until soft.
  • Evenly spread 2 tablespoons [30 g] of softened butter on top of meat; reserve remaining butter.
  • Pepper tenderloin to taste.
  • Oil the rack of a roasting pan using olive or vegetable oil before laying beef tenderloin.
  • Barbecue tenderloin turning often until golden on all sides.
  • Lower heat to medium and barbecue tenderloin for approximately 18 to 25 minutes, until done to taste, turning meat often.
  • Meanwhile, mix together crumbled Blue cheese and remaining softened butter until smooth; reserve.
  • Transfer minced French shallot into a casserole and pour in Madeira wine or dry Sherry.
  • Bring to a boil and leave to boil until reduced to approximately 2 tablespoons [30 mL].
  • Stir in cream and leave to simmer for 3 minutes.
  • Slowly whip in Blue cheese butter mixture, whipping until smooth after each addition.
  • Remove sauce from heat as soon as cheese in blended in.
  • Salt and pepper sauce to taste.
  • Transfer done tenderloin onto a warm serving plate; leave to rest for 5 minutes.
  • Slice tenderloin into 6 steaks and serve onto individual plates, coated with a little of Blue cheese sauce, garnished with freshly chopped parsley.
  • Serve remaining Blue cheese sauce into sauceboat.