• Cooking Time: 11
  • Servings: 2
  • Preparation Time: 3


This is delicious paired with a light Muscat, try to avoid the syrupy thick dessert Muscats. Yes, I know... White wine with beef!!! Blasphemy!!!! But it REALLY is Good.


  • 2 6oz beef tenderloin medallions
  • Salt & pepper
  • Olive oil for coating
  • 1 TB Browned Butter; melted
  • 1/2 tsp Rosemary sprigs; chopped
  • 1 1/2 TB Blue Cheese; Crumbled – I used a creamy French blue (Blu de Moncenisio) this time, typical I use Gorgonzola
  • 1 TB Panko
  • 1/2 tsp Chives; chopped


  • Preheat oven to 375
  • Preheat a sauté pan over medium heat. (with a touch more brown butter if you wish)
  • Season beef with salt and pepper and rub with a small amount of olive oil.
  • In a bowl, combine the rosemary, blue cheese, bread crumbs, chives, butter, salt and pepper, set aside.
  • Place beef in sauté pan and sear on both sides, only 45 seconds - 1 minute per side.
  • Remove from pan and place on a small rimmed baking sheet.
  • Divide blue cheese mixture between the medallions, pressing lightly to assure adherence.
  • Move to oven and bake until desired temperature is reached (8 minutes for rare; about 10 for medium rare; 12 for medium... and so on)
  • Personally I like it medium rare, as I think that is when it is the most tender.

Categories: Beef  Dairy  Dinner  Main Dish  Valentine's Day 
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