Beef Tenderloin with Blue Cheese Spaetzle and Port Wine Reduction
Instructions:
- 1 lb. beef tenderloin
- salt and pepper
- 1/4 cup plus 1 tbsp. olive oil
- 1 small white onion, fi nely diced
- 1 cup white wine
- 3/4 cup whipping cream
- salt and white pepper to taste
- 3/4 cup blue cheese
- 1/4 cup Parmesan cheese, grated
- 4 cups Basic Spaetzle noodles
- 1/4 cup parsley, sliced
- 2 tsp. cracked coarse pepper
- 2 scallions, sliced
- 1 recipe Port Wine Reduction
- 1 cup blue cheese, crumbled
- Preheat the oven to 350 F. Season the tenderloin with salt and pepper. In a large frying pan that can be trasferred to the oven, over high heat, heat 1 tbsp. olive oil. Sear the tenderloin on all sides.
- Place the pan in the oven and bake the tenderloin for approximately 7 minutes, or until the internal temperature of the meat is 130 F.
- Cover with a loose foil tent and let rest for at least 10 minutes. Thinly slice against the grain. Set aside.
- Heat 1/4 cup oil in a small pot on medium heat and sauté the onion until translucent. Deglaze with the white wine and reduce by 80%. Add the cream. Simmer for 3 minutes.
- Season and strain through a fi ne mesh sieve into a clean saucepan. Bring to a simmer and fold in the cheeses.
- Season with salt and pepper, then add noodles, parsley, cracked pepper, and scallions, and toss together.
- Serve on a large platter, or divide onto individual serving plates. Place the beef slices on the side.
- Spoon the Port Reduction over the top of the tenderloin and garnish with crumbled blue cheese.