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Beef Tenderloin with Blue Cheese Spaetzle and Port Wine Reduction Ingredients

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.

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