Tenderloins with Stilton Sauce

Tenderloins with Stilton Sauce
This recipe is adapted from one by Sara Moulton, hostess of "Cooking Live." The tenderloins should be lean, luscious, and tender. The great British blue cheese is a classic, with the texture of soft butter, with greenish veins set off against a pale cream-colored paste. It is a British contender for the "king of Cheese".

Drink a deep, rich, red wine with the steak and let your taste buds dance the samba!

½ pound (about a half-cup) of fine Stilton, softened
½ stick unsalted butter, softened
¾ cup dry white wine
2 teaspoons fresh green peppercorns
½ cup heavy cream
2 teaspoons fresh parsley, minced very fine
2 beef tenderloins, about 1½ to 2 inches thick
watercress, for a garnish


Cream together the cheese and butter until the mixture is smooth.

In a small saucepan, boil the wine with the peppercorns until the wine is reduced by about 1 tablespoon. Add the cream and boil the liquid until it has reduced by about half.
Lower the heat to moderate, then whisk the cheese mixture into the cream, just a small amount at a time.

Whisk in the parsley. Remove from the heat, but keep the sauce warm.

Preheat a grill pan.

Pat the steaks dry and season with salt and pepper. Grill until medium rare. Depending on the thickness of your steaks, the temperature of the grill, and the distance from the heat, this may take about 5 to 6 minutes on each side for medium rare.

Let the steak stand on a cutting board for about 10 minutes. Enjoy a nice glass of red wine....


Slice thin and serve with the Stilton sauce and watercress.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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