| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Vegetarian |
Beef, Cookbook, Vegetable, Vegetarian |
6 |
Servings |
INGREDIENTS
| 6 |
|
6 ounce beef tenderloin |
|
|
medallions |
| 1/4 |
c |
Butter |
| 1 |
c |
Sliced onion |
| 3/4 |
c |
Heavy cream |
| 2 |
T |
Parsley, chopped |
| 1 |
T |
Chives, chopped |
| 1/2 |
c |
Oregon Blue cheese, crumbled |
|
|
Garnish with 1 teaspoon of |
|
|
the crumbled Blue cheese |
INSTRUCTIONS
In a large pan saute the beef medallions in butter until browned on
each side, approximately 6 minutes to a side. Remove from the pan. Add
the sliced onions and saute' for 3 minutes. Add the cream. Cook over
medium high heat until reduced by half. Add the parsley, chives, and
crumbled Blue cheese. Stir until well combined. Pour over the
medallions. Garnish with 1 teaspoon of crumbled Blue cheese for each
serving. Approximate preparation time: 30 minutes. My Notes: Served
at Timberline Lodge, Mount Hood, Portland, Oregon Published in
Timberline Lodge Cookbook (1987) by Leif Eric Benson (Certified
Executive Chef of Timberline Lodge since 1979.) If you see the movie
"The Shining" you will see the lodge. It was used for all the exterior
shots. Scary place. Our Timberline is NOT scary. It is ski resort on
top of Mount Hood, within minutes from downtown Portland. The lodge
has rooms, a gourmet restaurant, pool. Built during Depression by WPA
from timber in the area. The cookbook has gorgeous photos. MC
formatted by Brenda Adams <adamsfmle@sprintmail.com> Recipe by:
Timberline Lodge Cookbook (1987) by Leif Eric Benson Posted to
MC-Recipe Digest V1 #373, by Brenda Adams <adamsfmle@sprintmail.com>
on Wed, 15 Jan 1997.
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