RICHMOND, Va - If you are looking for a simple yet delicious way to wow your sweetheart this Valentine’s Day, try these beef medallions with Roquefort sauce. Richmond cookbook author Marie Carter, of C’est Bon! LLC, walked us through the steps to make this tasty dish that features Beef Medallions with a creamy Roquefort Cheese Sauce.
Beef medallions with Roquefort sauce
2 servings
¾ pound beef tenderloin, sliced into medallions
Sea salt and ground black pepper to taste
1½ tablespoons olive oil
¾ cup dry white wine
2 teaspoons Dijon mustard
3 ounces Roquefort cheese
½ cup heavy cream
Chopped fresh parsley for garnish
Ask your butcher to slice the beef tenderloin into four 3-ounce medallions (two per person).
Pat the beef dry with a paper towel. Lightly salt and pepper the beef. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Place the medallions in the skillet and sear them on both sides to your desired doneness (just a few minutes for rare). Remove the skillet from the heat and, using tongs, transfer the medallions to a serving platter.
Add the wine and mustard to the skillet. Cook over medium heat while stirring with a wooden spoon to deglaze the skillet. Add the Roquefort and cream. Cook until the sauce is reduced by half. Spoon the sauce over the medallions, garnish with parsley, and serve immediately.
