Blue Cheese Crusted Tenderloin with Port Reduction, Easy Recipes
 
Ads By RGA.s
 Share and Search Gourmandia Recipes
 Share It:   | Click to share this post on Twitter | Subscribe in a reader
 Bookmark:   Blue Cheese Crusted Tenderloin with Port Reduction, Easy Recipes | delicious | Digg | Add to Google
Meat Recipes
World Best Michelin Restaurants Cooking Recipes
Sponsor Ad
Lifestyle Cooking Destination
Healthy food Cooking Recipes
Top 10 Cooking Recipe Videos
Sponsor Ad
Seafood & Fish Cooking
Dessert Recipes
Featured Chefs
Sponsor Ad
World Global Cuisine
All Cooking Recipe Videos

Blue Cheese Crusted Tenderloin with Port Reduction

Ads By RGM.s
 
Email a friend
 
Option Box
Ads By Adigital.s

Restaurant:

Chef:

Rank This Chef's Recipe

Average Rating: 0/ 3 - 0 votes

Viewers Video Rating

Average Rating: 3/ 5 - 1 vote
 

Blue Cheese Crusted Tenderloin with Port Reduction

Category:
New Recipes
Servings:
1 People
Cooking recipe time in minutes:
30
Cooking recipe Search Tags:
 Blue Cheese Crusted Tenderloin Port Reduction Port reduction Blue Tenderloin Crusted tenderloin Blue port
Recommended wine with the dish:
Difficulty level:
Easy
Cooking Recipe Preparation time
10 minutes
Cooking Recipe Ingredients
1 pc 8 oz. Tenderloin 25 g Danish blue cheese 1/2 litre Port 4 cups Veal stock 		How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
Season and grill the beef tenderloin and cook until blue or rare. Remove from the grill and cool. Using a cheese grater, shred the blue cheese so it is crumbled and in small pieces. Once the beef is cool, or at room temperature, press the grated blue cheese on to the top of the tenderloin. Finish in an oven at 400 degrees until the cheese is melted and slightly golden brown. Remove from the oven and rest for one minute. Sauce: Place the Port in a saucepan and bring to a boil. Reduce until only 1/2 cup is left. Add the veal stock and bring to a boil. Reduce until smooth and thick. To test the thickness place a couple of drops on a plate with a teaspoon. Tilt the plate and if the sauce runs off the plate it needs to be reduced more. If it only moves a couple of inches then it is the right consistency. Ladle three ounces of the sauce on the plate and place the blue cheese crusted tenderloin on top of the pool of sauce.
Restaurant
Name:
Phone:
Website:
Address:
City:
Country:
Overview:
Featured Videos
Ads By BrandNet.s