1 pound of beef tenderloin, not sliced; trimmed and tied
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Salt and coarse ground black pepper
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1 small onion, sliced
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1 tablespoon of butter
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2 cups beef broth
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2 cups chicken broth; if using canned, use low-sodium
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1 bay leaf
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1/2 cup red wine
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2 oz. blue cheese—Stilton or St. Agur, sliced
Instructions
Remove beef from refrigerator.
Season with salt and pepper. Over medium heat, melt butter in a 4-quart saucepan. Add onion and sauté until browned. Add beef and chicken broth, then stir and scrape the bottom of the pan. Add bay leaf, and simmer broth for 30 minutes
Strain broth in a pan just large enough to hold the beef.
Add red wine. Bring broth to a boil and place beef fillet in pot. Reduce heat to a low simmer. Poach beef until internal temperature is 120°.
Remove beef from broth and let rest for 10 minutes. Slice beef into medallions and place on a serving plate or in bowls. Ladle broth over beef. Place blue cheese slices on beef. Garnish with Spiced carrots.
http-//www.desktopcookbook.com/recipe/43974/Spiced-Carrots.htm
Originally Submitted
7/1/2009
Poached Beef Fillet with Blue Cheese Recipe - Entrees - Maindishes
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