Beef Tenderloin With Brandied Cranberries and Roquefort

By Crick

Ingredients

• 3 tablespoons dried cranberries
• 1/3 cup brandy or cognac
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 beef tenderloin steaks, each about 6 oz (180 g)
• Vegetable or olive oil
• 1 green onion, thinly sliced
• 1 small shallot, finely chopped
• 1 tablespoon butter
• 1/3 cup crumbled Roquefort or Stilton cheese

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 400°F.
Place a wire rack on a rimmed baking sheet.

Place cranberries in a small microwave-safe bowl.
Pour brandy over top.
Cover with plastic wrap and microwave on medium until hot, 1 to 2 minutes; set aside.

In a small bowl, stir 1 tablespoon olive oil with garlic powder, paprika, salt and pepper.
Spoon mixture over steaks and rub in.

Lightly coat a large heavy bottomed frying pan with oil and set over medium high heat.
When hot, add steaks and cook until browned, about 2 minutes per side.
Take pan off burner and remove steaks.
Place steaks on rack set on baking sheet.
Roast at 400°F for 8 to 10 minutes, for medium rare or until done as you like.

While steaks are roasting, return frying pan to burner set to medium heat; add butter.
When melted, add shallot.
Stir often until soft, about 2 minutes.
Stir in cranberries with brandy.
Using a wooden spoon, scrape up and stir in any brown bits from pan bottom.
Turn off heat but leave pan on burner.
Add cheese and stir just until it starts to melt but is still chunky, about 1 minute.
Remove cooked steaks to dinner plates and spoon cranberry mixture over each steak and sprinkle with green onion.