Beef tenderloin makes nice New Year’s meal

An elegant homemade meal, chilled Champagne, and a few close friends are ideal ingredients for a memorable New Year’s celebration. As the centerpiece of the menu, The Culinary Institute of America’s Blue-Cheese Crusted Tenderloin of Beef with Potato Gratin would round out your festivities nicely.

This is not your average meat and potatoes. Served on a pool of warm Madeira sauce alongside a slice of Gruyere-enriched potatoes, the delicate medallion of beef will melt in your mouth – but it is not difficult or time-consuming to prepare.

No doubt, tenderloin is the most expensive and succulent cut of meat, and it is the crowning glory for this meal. That is why it’s important to ensure each medallion looks as good as it tastes.

“Tie butcher’s twine around each piece of meat to help maintain a compact and uniform shape during the cooking process,” says chef Bruce Mattel, associate professor in culinary arts at The Culinary Institute of America. Mattel also recommends the twine because it helps each medallion cook more evenly.

How to determine the meat’s doneness? A recipe’s stated cooking time can help you plan when to start cooking, but is not always the most accurate way to tell when it’s ready. Use an instant-read thermometer for the most precise method of judging when meat is properly cooked. Recommended temperatures are: rare (135 degrees Fahrenheit), medium-rare (145 degrees), medium (160 degrees) and well-done (170 degrees). Assess how the meat tastes once it has finished cooking, and make notes to help you recall preferences for the next time you prepare the recipe.

With tenderloin and stylish sides on the menu, this festive meal may be one that’s long remembered by your guests. Often served with pan-steamed asparagus, Blue-Cheese Crusted Tenderloin of Beef with Potato Gratin pairs well with a variety of other vegetables. Choose the vegetable accompaniment by seasonality and availability for a well-rounded, delicious meal.

The recipes that follow are from The Culinary Institute of America’s “Gourmet Meals in Minutes” cookbook (Lebhar-Friedman 2004, $40). Note that preparation of the tenderloin will take about 30 minutes, while the potatoes need about 45 minutes. Pan-steamed asparagus would take about 30 minutes.

Blue-Cheese Crusted Tenderloin of Beef

3 tablespoons butter, softened

3 tablespoons all-purpose flour

3 cups beef broth

6 tablespoons Madeira wine

2 1/4 pounds beef tenderloin

1/4 cup bread crumbs

6 tablespoons blue cheese

1/4 cup parsley

1/4 cup chives

1/4 teaspoon black peppercorns, crushed

1 tablespoon olive oil

Combine the butter and flour.

Bring the beef broth and Madeira to a boil. Whisk in the butter and flour mixture until completely dissolved. Simmer for about 15 to 20 minutes, until the liquid is thickened and reduced by half. While the sauce is simmering, preheat the oven to 350 degrees. Spray the rack of a roasting pan with nonstick spray and place in the pan.

Slice the tenderloin into 6 portions that are about 3 inches in diameter and 1 1/2 inches thick. Tie butcher’s twine around the beef medallions so they maintain their shape while cooking, if desired.

Combine the bread crumbs, blue cheese, parsley, chives and pepper to form a paste.

Heat the olive oil in a nonstick skillet over high heat. Sear the medallions until just browned, 2 to 3 minutes on each side. Arrange the medallions in the roasting pan. Coat the top of each medallion with 3 tablespoons of the blue-cheese crust mixture.

Roast in 350-degree oven until the crust is golden brown and the meat is cooked as desired, about 6 to 8 minutes for medium-rare, depending on the size of the medallions. Be sure to remove the butcher’s twine if it was used. Serve the medallions on a pool of the warm Madeira sauce.

Yield: 6 servings

Nutrition information per serving (tenderloin): 600 calories, 46 grams fat (70 percent fat calories), 37 grams protein, 8 grams carbohydrate, 135 milligrams cholesterol, no dietary fiber, 500 milligrams sodium.

Potato Gratin

1 pound russet potatoes, peeled and cut into 1/4 -inch slices

1 cup whole milk

1 cup heavy cream

1 garlic clove, minced

1/2 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1/2 cup Gruyere cheese, grated

3 tablespoons bread crumbs

3 tablespoons Parmesan cheese

Combine the potatoes, milk, heavy cream, garlic, salt and pepper in a large saucepan. Simmer until the potatoes are three-quarters cooked, about 8 to 10 minutes.

Remove the potatoes from the heat and stir in the Gruyere.

Pour the potatoes into a small, shallow pan. Combine the bread crumbs and Parmesan and scatter evenly over the potatoes. Bake in a 350 F oven until golden brown, about 30 minutes. Allow the potatoes to set for 5 to 7 minutes before slicing.

Yield: 6 servings

Nutrition information per serving (potatoes): 300 calories, 22 grams fat (66 percent fat calories) 8 grams protein, 24 grams carbohydrate, 75 milligrams cholesterol, 1 gram dietary fiber, 410 milligrams sodium.