Liberty Recipes
Liberty Vineyards & Winery - www.libertywinery.com
(716) 672-4520, info@libertywinery.com
2861 US Route 20, Sheridan, NY 14135
Beef Tenderloin with Rufus Red Blue Cheese Sauce
This is a Christmas dinner favorite in our house. Enjoy with a glass of Liberty Vineyards Barrel-Select Noiret or Rufus Red.
Ingredients - Tenderloin
- 1/4 cup butter
- 1/2 teaspoon coarsely ground black pepper
- 2 cloves minced fresh garlic
- 2 to 3 pounds beef tenderloin
Ingredients - Sauce
- 2 tablespoons butter
- 4 ounces crumbled blue cheese
- 1 cup chicken broth
- 1/4 cup liberty vineyards rufus red wine
- 8 ounces sliced fresh mushrooms
- 1/4 cup chopped walnuts, toasted
- 1/2 cup pine nuts, toasted
- 3 or 4 thinly-sliced green onions
Instructions
- Preheat oven to 400° F. In skillet melt 1/4 cup butter; stir in pepper and minced garlic. Cook tenderloin in skillet over medium heat until browned on all sides (7 to 9 minutes). Remove tenderloin from skillet and place in 13" x 9" baking pan. Reserve pan juices and browned particles from skillet. Bake tenderloin for 35 to 50 minutes or until meat thermometer reaches desired temperature (140° for rare, 160° for medium, 170° for well.) Let rest before carving. While the tenderloin is cooking, prepare the sauce. Melt 2 tbsp. butter in the skillet with reserved pan juices and reserved browned particles until sizzling. Stir in blue cheese and cook over medium heat, stirring occasionally, until cheese is melted (4 to 5 minutes). Stir in chicken broth and wine, add mushrooms. Continue cooking, stirring occasionally, until mushrooms are tender (5 to 6 min.). Stir in remaining sauce ingredients. Serve over carved tenderloin. Serve with a glass of Liberty Vineyards Barrel-Select Noiret or Rufus Red.