Spirited Entertaining - Great New Recipes using Manitoba Foods - Manitoba Agriculture, Food and Rural Initiatives

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August 2006

Spirited Entertaining: Great New Recipes Using Manitoba Foods

Beef Tenderloin Medallions with Gorgonzola Port Sauce and Toasted Pecans

Your guests will never know how simple this recipe was to prepare, unless you tell them.

1/4 cup

(50 mL)

pecan pieces

1 cup

(250 mL)

salt-reduced beef broth or stock

1/4 cup

(50 mL)

port

2 tbsp

(25 mL)

minced shallots

(4)

BEEF TENDERLOIN GRILLING STEAKS, 3/4 inch (2 cm) thick

Fresh ground pepper

3 1/2 oz

(100 g)

Gorgonzola cheese, crumbled

Toast pecans for 3 minutes in small saucepan over medium-high heat, while stirring constantly. Set pecans aside in small bowl. Add broth, port and shallots to saucepan, and boil for 5-10 minutes until slightly thickened. Meanwhile, season beef with pepper. Grill, broil or pan-fry steaks for approximately 4 minutes per side to desired doneness.

Just before serving, stir Gorgonzola into sauce, using 4 oz/100g (or less, if you prefer). Spoon over beef tenderloins and top with toasted pecans. Serve with stuffed baked potatoes and your favourite colourful vegetable.

Makes 4 servings.

Beef Information Centre
www.beefinfo.org

Succulent Beef Steaks

For steak done just the way you like it, cook as follows:

Thickness	Minutes/Side
	Rare	Medium	Well
1/2" to 3/4" (1 - 2 cm)	3 - 4	4 - 5	5 - 6
1" (2.5 cm)	4 - 6	6 - 7	7 - 9

This is a bold and dramatic dish requiring a powerfully dramatic wine like Masi Campofiorin. Visit www.liquormartsonline.com for more information.