Blue Cheese Crusted Tenderloin of Beef

3 tablespoons butter, softened
3 tablespoons all-purpose flour
3 cups beef broth
6 tablespoons Madeira wine
1 21/4-pound beef tenderloin
1/4 cup bread crumbs
6 tablespoons blue cheese
1/4 cup parsley
1/4 cup chives
1/4 teaspoon black peppercorns, crushed
1 tablespoon olive oil
Combine butter and flour.
Bring beef broth and Madeira to a boil. Whisk in butter and flour mixture
until dissolved. Simmer for about 15 to 20 minutes, until liquid is
thickened and reduced by half. While sauce is simmering, preheat oven to 350
degrees. Spray rack of a roasting pan with nonstick spray and place in pan.
Slice tenderloin into 6 portions about 3 inches in diameter and 11/2 inches
thick. Tie butchers twine around beef medallions so they maintain their
shape while cooking, if desired.
Combine bread crumbs, blue cheese, parsley, chives and peppercorns to form a
paste.
Heat olive oil in nonstick skillet over high heat. Sear medallions until
just browned, 2 to 3 minutes on each side. Arrange medallions in roasting
pan. Coat top of each medallion with 3 tablespoons of blue cheese crust
mixture.
Roast until crust is golden brown and meat is cooked as desired, about 6 to
8 minutes for medium-rare, depending on size of medallions. Be sure to
remove butchers twine if it was used. Serve medallions in pool of warm
Madeira sauce.

St. Pete Times