"Love is a friendship caught on fire." ~ Northern Exposure
grandkids for dinner in the evening. We end our meal with quotes from
the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a
quote and a recipe here each week, and sometimes some photos of family
fun. I love trying new recipes…and love getting recipes you would like to share!
Today was an unusual Wednesday. It was our anniversary today so no family night… our son sent us to the Lynnhurst pub 'George and the Dragon' for dinner… was a great treat! - 4-6 pound beef tenderloin roast
- 1 stick butter, softened
CREAM SAUCE
- 2 cups heavy cream
- 1/4 cup crumbled soft blue cheese, like gorgonzola
- 1 pinch salt and pepper
- 1 pinch freshly grated nutmeg
- 1 handful fresh chopped parsley
Preheat oven to 450 degrees. Spread butter liberally over the entire tenderloin, including the sides. Season tenderloing heavily with salt and pepper ( about 2 teaspoons of each). Place meat, fat side up, in a shallow roasting pan.
Place in the oven, reduce heat to 350 degrees and roast, 5-6 minutes per pound for rare (120-125 degrees), 7-8 minutes per pound for medium (130-140 degrees). Insert an instant read thermometer in the side of the roast to the middle to check for doneness. Do not overcook. Tenderloins should not be cooked beyond medium rare.
Remove from the oven and cover with foil to rest for 15 minutes. Temperature will rise a bit when resting.
While roast is baking, make cream sauce. In a large saucepan, bring cream to a boil. Reduce heat and simmer for about 30 minutes or until cream is reduced by half and has become like a thick, white sauce. Add crumbled blue cheese, salt, pepper, nutmeg and parsley. Taste for seasoning. Serve immediately.
Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor Who Cooks
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