Tenderloin Roast With Port-Stilton Jus

By arthurlemay

Ingredients

• 1 center cut tenderloin roast (about 2 pounds)
• 2 tablespoons grape seed or canola oil
• 1 tablespoon Dijon mustard
• 1 tablespoon horseradish
• pinch salt to tast
• pinch freshly ground black pepper to taste
• 3 tablespoons butter
• 1/4 cup shallots, minced
• 3/4 cup tawny or late-bottled vintage port
• 2 tablespoons balsamic vinegar
• 2 sprigs thyme
• 2 cups veal or beef stock
• 1/4 cup Stilton cheese, crumbled

Details

Servings 4
Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

Preheat the oven to 350 degrees.

Place a large skillet over high heat for 1 minute. Add the oil and sear the roast, turning every minute until browned on all sides. Remove roast from pan and remove pan from heat.

Rub the roast thoroughly with the mustard and horseradish. Season with salt and pepper.

Place beef in roasting pan, skillet or heavy sheet pan and roast in 350 degree oven for 25 minutes for medium-rare to medium, flipping beef in pan halfway through cooking. Remove from oven and allow to sit 5-10 minutes before serving.

To make the sauce, in a small, heavy pan, saute the shallots in 1 tablespoon butter over low-to-medium heat, until shallots are translucent - about 3 minutes. Add the port, balsamic vinegar and thyme and raise heat to medium.Continue to cook until liquid seems to have evaporated, about 8 minutes. Add the veal stock and simmer until reduced to 3/4 cup. Stir in Stilton and remaining 2 tablespoons butter until completely incorporared. Strain through a fine mesh strainer. Serve with the tenderloin.

Serve with mashed potatoes and you favorite vegetables.