Beef tenderloin with brandied cranberries and Roquefort
2
- Prep Time8 min
- Total Time8 min
- Makes4 servings
Andreas Trauttmansdorff
Ingredients
3 tbsp dried cranberries
1/3 cup brandy, or cognac
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper
4 beef tenderloin steaks, each about 150 g
vegetable or olive oil
1 green onion
1 small shallot
1 tbsp butter
1/3 cup crumbled Roquefort, or Stilton
Instructions
Preheat oven to 400F (200C). Place a wire rack on a rimmed baking sheet. Place cranberries in a small microwave-safe bowl. Pour brandy overtop. Cover with plastic wrap and microwave on medium until hot, 1 to 2 minutes. In a small bowl, stir 1 tbsp (15 mL) olive oil with garlic powder, paprika, salt and pepper. Spoon mixture over steaks and rub in.
Lightly coat a large, heavy-bottomed frying pan with oil and set over medium-high heat. When hot, add steaks. Cook until browned, about 2 minutes per side. Take pan off burner and remove steaks. Place steaks on rack set on baking sheet. Roast in centre of preheated oven, 8 to 10 minutes for medium-rare or until done as you like.
While steaks are roasting, thinly slice green onion and set aside. Then finely chop shallot. Return frying pan to burner set to medium heat. Add butter. When melted, add shallot. Stir often until soft, about 2 minutes. Stir in cranberries with brandy. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Turn off heat, but leave pan on burner. Add cheese and stir just until it starts to melt but is still chunky, about 1 minute. Remove cooked steaks to warm dinner plates. Spoon cranberry-Roquefort mixture over each steak and sprinkle with onions.
Nutrition (per serving)
Calories 439, Protein 38.1g, Carbohydrates 5.4g, Fat 25.2g, Fibre 0.7g, Sodium 469mg.
Blue-cheese lovers will adore this festive take on classic steak. Super-tender steaks are finished with warm brandied cranberries mixed with melting Roquefort. This recipe is a snap to double -- just cook meat in two batches. It's also delicious made with rib-eye steaks.
Your complete menu
Start with shrimp with cocktail sauce or smoked salmon strips, along with mesclun greens tossed with a Dijon vinaigrette. Serve with store-bought frozen baked potatoes with piped topping or roasted baby potatoes. Delicious with wilted spinach and red peppers, asparagus spears or caesar salad. End with store-bought fruit tarts or a selection of chocolate truffles and fresh berries.
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