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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly sprinkle meat with salt and pepper and rub a little oil on the beef (at this point you can refrigerate it, loosely covered with plastic wrap, for up to 24 hours). | 2. If meat is chilled, one to two hours before cooking remove meat from refrigerator - you want the meat to come to room temperature. | 3. Pat meat dry. | 4. Preheat oven to 350 degrees F. | 5. Heat a non-stick skillet and rub a little more oil all over the fillet, then sear it on all sides, about 4 minutes total. | 6. Transfer meat to a wire rack and let rest at least 20 minutes or up to several hours. | 7. Discard any fat in the pan, add the shallots and Madeira to the skillet and reduce to a glaze. | 8. Add the stock and reduce to a syrupy consistency, about 10 minutes. | 9. Add the cream and cook until the sauce has a nice beige color. | 10. Place the nuts on a baking tray and lightly toast, about 10 minutes. | 11. In a food processor mix the blue cheese and 4 Tbsp of the butter till smooth and creamy - if too salty, add up to another tablespoon of butter; separate into 4 parts and refrigerate. | 12. Preheat oven to 450 degrees F (30 minutes before the final cooking). | 13. Finish the beef fillet in the oven, 20 minutes for medium rare. | 14. Over low heat gently rewarm the syrupy sauce in the skillet; swirl in the cheese-butter pieces one by one. | 15. Spoon sauce onto warm serving plates. | 16. Slice meat and arrange in overlapping slices on the sauce, garnish with nuts mixed with parsley, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	2	lbs		2239.4717	0.0	177.7977	164.65099999999998
salt black pepper			ground	-	-	-	-
vegetable oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
shallot	1 1/2	1/2	minced	172.8	40.32	6.0	0.24
madeira wine	3	tablespoons		-	-	-	-
demi glace	2	cups		-	-	-	-
heavy cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432
blue cheese	2	ounces		274.4231	2.7045	0.7768	28.9732
butter	4 -5	tablespoons	unsalted	0.0	0.0	0.0	0.0
walnut	6	tablespoons	chopped	721.3439999999999	0.0	0.0	81.6
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.