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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Baby Kato
Servings: 4
I love simple and easy to make dishes that present well, this one is a keeper. The lovely sauce enhances this tasty, beef dish. I hope that you will enjoy this treasure.
4 beef tenderloin steaks, about 1 ½ to 2-inch thick slices
¾ to 1 teaspoon coarse sea salt
½ teaspoon nutmeg or ⅛ teaspoon freshly ground nutmeg
1 ½ tablespoons extra-virgin olive oil
2 tablespoons shallots, finely chopped
1 tablespoon sweet onion, finely chopped
1 cup dry white wine
½ cup heavy cream — whipping cream
½ cup Stilton cheese, crumbled
¼ cup fresh parsley, chopped
Sprinkle salt and pepper on the beef.
In a frying pan, heat the oil on medium high heat, till the pan is hot and add the tenderloins, cooking — 3 to 4 minutes for rare, or 5 to 6 minutes per side for medium/rare to medium. Remove the beef and cover loosely to keep warm.
Add the shallots, onion and wine to a small pan and boil until it has reduced to ¼ cup. Now slowly add the whipping cream, boil the mixture again for about 10 minutes, until the mixture has been reduced by half. Next reduce your heat to low and very slowly, a little at a time, whisk in the cheese until it is all melted. Once the cheese has melted stir in the nutmeg and parsley. Spoon the sauce over the beef and enjoy.