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Beef Tenderloin with Red Currant Sauce and Blue Cheese
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time: 45 minutes
Source:
2 lbs | beef tenderloin |
4 oz. | watercress |
arugula, alternative | |
1/2 lb | red currants |
4 oz | brown sugar |
orange zest | |
1 | shallot, finely chopped |
2 oz. | port |
1 | rosemary sprig |
2 oz. | crumbled blue cheese |
Red Currant Sauce
Place the currants and next 5 ingredients in a saucepan and bring to a simmer. Cook gently for 20 minutes until you have a loose jam consistency. Discard the rosemary and orange zest and leave to cool.
Preheat oven to 400 degrees.
Take the room temperature tenderloin and salt & pepper all 4 sides. Sear in a pan, then put in the oven until the internal temperature reaches 120 degrees (about 15 minutes). Rest for 10-15 minutes. Slice into 4 servings.
Salt, pepper and olive oil the watercress or arugula. Put on plates. Put a tenderloin slice on each bed, along with some red currant sauce and sprinkle with blue cheese.
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