BEEF TENDERLOIN - PAN ROASTED WITH GORGONZOLA

By akselden

Ingredients

• 1/4 C. Gorgonzola cheese, crumbled
• 1/4 C. panko (Japanese bread crumbs)
• 2 tsp. chopped fresh rosemary
• 1 1/2 T. heavy cream
• 1 C. red wine
• 1 shallot, minced
• 2 T. chopped fresh tarragon
• 1 C. veal demiglace (homemade
• or packaged)
• 1 T. vegetable oil
• 2 ~ 6 oz. beefsteak fillets
• Salt and pepper to taste

Preparation

Step 1

In a small bowl mash together
cheese, panko and rosemary. Add
heavy cream to make a paste. In a
small saucepan bring to boil red
wine, shallot and tarragon. Reduce
to 1/4 C. about 7-8 min. Strain liquid
and return it to saucepan. Add
demiglace and simmer 15 min., until
slightly thickened. Keep warm. Heat
broiler. Heat oil in medium cast iron
skillet over high heat. Season fillets
with salt and pepper, then sear
each side (medium-rare: 3-4 min.
per side). Remove skillet from heat.
Spoon 1 T. cheese mixture over
each fillet. Broil 2 min. or until top is golden. Drizzle fillets with sauce, and garnish with additional rosemary.