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When the occasion is special, the meal should be too. The wild mushrooms and blue cheese make this entrée especially delicious.2 cups heavy whipping cream
1/2 cup crumbled blue cheese
1 pound center-cut beef tenderloin, cut into 4 pieces
Salt and freshly ground black pepper
4 tablespoons Dierbergs butter (divided)
2 cups stemmed and diced wild mushrooms
1/2 cup minced shallot
2 cloves garlic, minced
1/4 cup brandy In medium saucepan, bring cream to a boil over medium-high heat; boil until reduced to 1 cup, about 40 minutes. Stir in cheese; set aside. Season medallions with salt and pepper. In medium skillet, melt 2 tablespoons of the butter over medium-high heat. Add medallions; cook until browned, about 2 to 3 minutes per side. Remove from skillet. In same skillet, melt remaining 2 tablespoons butter. Add mushrooms, shallot, and garlic; cook stirring often until softened, about 5 minutes. Remove from heat and add brandy; cook 1 minute. Serve medallions topped with mushrooms and blue cheese sauce.
Makes 4 servings Servings: Per serving Calories: 810 Cholesterol: 284 mg
Fat: 67 g
Sodium: 350 mg
Carbohydrates: 9 g
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