Beef Tenderloin With Boursin Aujus Recipes

Steps:

• 1. Mix the ingredients for marinade together and add meat. Marinate overnight or at least 6 hours
• 2. Remove meat from marinade and reserve 1/4 cup. discard the remaining marinade. Let meat come to room temperature about an hour. Dry meat well. Sear the meat in hot pan with some oil on all sides to get a good brown crust. Remove from pan.
• 3. mix all ingredients for herb crust together except the panko and butter. Fold up the thinner edges of he tenderloin and secure with butchers twine. Try to get the tenderloin all the same thickness to get a more even bake. Place meat on rack in roasting pan. Spread the crust on the top, sides, and ends of meat leaving the bottom bare. Melt the butter in a saucepan and add the panko and cook until browned. Press the panko on the meat over top the herb mixture.
• 4. Place beef in 400 degree oven and roast until internal temp reaches 120 for medium rare, 125 for medium and 130 for well done. Usually between 30 to 45 minutes. Remove the meat from the oven tent with foil and let rest for another 30 minutes
• 5. While meat is roasting place oil in large saucepan. cook red onions and garlic until softened. Add the sherry and let most evaporate. Add the broth, bouillon, and herbs bring to a boil. Stir the cornstarch into the reserved marinade and add to Au Jus. Reduce heat and cook until thickened.
• 6. Slice the tenderloin and serve with the Au Jus. The Au Jus makes a great tasting gravy also.

Steps:

• Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
• Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
• Boil mixture until it thickens slightly; season with salt and pepper to taste.

Steps:

• In a small pot bring water to boil and add beef base and boursin cheese and stir well until the consistency of thin gravy.
• Crust both sides of Medallion in black pepper.
• Grill each 6 oz medallion to the desire level of doneness, and remove from heat and allow to rest for 5 minutes.
• Top with the boursin aujus, garnish with parsley.
• Serve.