Whichever Braveheart cut you choose, the flavor is unparalleled. This seared beef tenderloin recipe is one that will impress any guest.
Ingredients
- 8 oz Braveheart® Black Angus Beef Tenderloin, fillet cut into medallion slices
- 3 tbsp Nature's Best Dairy® Butter
- 1/2 cup cheese crumbles, gorgonzola
- 3/4 cup Nature's Best Dairy® Cream, Heavy
- 1/2 cup Peak Fresh Produce® Basil
- 3 Peak Fresh Produce® Garlic, Clove(s), minced
- 1 tsp thyme, fresh, chopped
- 3/4 cup walnuts, pieces
Directions
- In a large saucepan, melt 2 tablespoons of butter and quickly sear filet medallions to desired temperature. Immediately remove from heat and reserve for service.
- In the same pan that the beef was seared in, melt the remaining butter and begin to sauté the walnuts. Add the garlic and thyme and sauté until fragrant, approximately 1 to 2 minutes. Be careful not to scorch! Add the cream and cheese to the pan and allow the sauce to reduce until nappe (coats a spoon). Season sauce with salt and pepper to taste and reserve warm for service.
- Boil pasta until al dente and drain. Combine sauce and pasta in a stainless steel mixing bowl making sure to incorporate thoroughly.
- Place in a large serving bowl and lay the beef medallions on top of the pasta dish. Garnish with the fresh thyme and basil.