cateory: specialty
Beef Tenderloin with Blue Cheese Spaetzle and Port Wine Reduction
Reviews: 198
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
How to make
Beef Tenderloin with Blue Cheese Spaetzle and Port Wine Reduction
Beef Tenderloin with Blue Cheese Spaetzle and Port Wine Reduction
- 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.
Comments for
Beef Tenderloin with Blue Cheese Spaetzle and Port Wine Reduction
Beef Tenderloin with Blue Cheese Spaetzle and Port Wine Reduction
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