Earthy Delights Recipe
http://www.earthy.com/
Tenderloins with Stilton SauceThis recipe is adapted from one by Sara Moulton, hostess
of "Cooking Live." The tenderloins should be lean,
luscious, and tender. Start out with champagne,
progress to red wine, finish dinner with a superb
liqueur
Ingredients:
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
Preparation:
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.
Slice thin and serve with
the Stilton sauce and watercress.
Directions:
This recipe is adapted from one by Sara Moulton, hostess
of "Cooking Live." The tenderloins should be lean,
luscious, and tender. Start out with champagne,
progress to red wine, finish dinner with a superb
liqueur