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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: For the Beef: 4 8 ounce medallions beef tenderloin Salt & pepper to season Olive oil for coating For the Blue Cheese Crust: 2 tbsp melted butter 1 tsp chopped rosemary sprigs 3 tbsp blue cheese (crumbled) 2 tbsp fresh bread crumbs 1 tsp chopped chives Instructions: In a bowl, combine the rosemary, blue cheese, bread crumbs, chives, butter, salt and pepper to make the blue cheese crust. Season beef with salt and pepper and rub with a small amount of olive oil. Place beef in a hot skillet and brown on both sides, about 45 seconds per side. Remove from pan, top with the blue cheese crust and place in a 375 degree oven until desired temperature of doneness has been reached, about 8-9 minutes for medium rare. Notes: Serve with the Manor's Smashed Red Potatoes with Parmesan Basil Butter and a Warm Asparagus and Grapefruit Salad. The Innkeeper recommends a big, full bodied Cabernet Sauvignon from Australia or California to complement the rich flavours of the beef. |
Recipes Search
- Blue Cheese Crusted Beef Tenderloin
- Warm Asparagus and Grapefruit Salad
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- Smashed Red Potatoes with Parmesan Basil Butter
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