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Kledzika's Tenderloin
6 oz. Beef Tenderloin
1 oz. chopped cooked sun dried tomatoes
2 oz. crumbled blue cheese
1 teaspoon all-purpose flour
1 1/2 tablespoon butter
Salt and pepper
2 oz. dry red wine
1/2 cup wild mushroom sauce (see recipe)
Take the sun dried tomatoes and crumbled blue cheese and work it into a solid mass.
With a sharp knife cut a pocket in the Beef tenderloin, making sure there is enough space to put the cheese/tomatoes in.
Stuff the tenderloin with the cheese/tomato stuffing.
Salt and pepper the outside of the tenderloin to taste.
Rub the outside of the steak with the all-purpose flour.
In a saute pan melt over medium-high heat the butter and cook the tenderloin to liking (see cooking table).
When the tenderloin is almost cooked to your liking add the red wine to the pan to “de-glaze”.
When the liquid starts to “ bubble” add the wild mushroom sauce.
When the sauce is hot remove the steak from the pan and place on dinner plate. Pour the mushroom sauce over it and serve.
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