Beef Tenderloin with Cajun Seasonings and Stilton Sauce Celebrate Mardi Gras with this stunning Cajun spice rub and Stilton sauce.
					Ingredients 1 teaspoon salt 2 teaspoons dried thyme leaves 1 teaspoon ground white pepper 1 teaspoon dry mustard 1/4 to 1/2 teaspoon ground red pepper ground black pepper One 2 to 2-1/2 lb. beef tenderloin roast, tied Stilton Sauce 2 tablespoons butter 1 shallot, minced 2 tablespoons all-purpose flour 1/4 cup dry white wine 1-1/4 cups reduced sodium chicken broth 1/2 cup (2 ounces) crumbled STILTON cheese Method 1. In small bowl combine salt, thyme, mustard, white and red peppers, and 1 teaspoon black pepper. Rub tenderloin with seasoning. Place on a rack in a roasting pan and cover; refrigerate to marinate for at least two hours or overnight. 2. Heat oven to 425 (F). Insert meat thermometer so that the tip of thermometer is in center of roast. Roast fillet, uncovered, for 35 minutes for rare, or until meat thermometer reads 130 (F); for medium cook 45 minutes or to 145 (F). Remove from oven and let stand 15 minutes before slicing. 3. Make STILTON Sauce: In medium saucepan over medium heat, melt butter. Cook shallots until tender, about 3 minutes. Stir. Blend in flour until blended. Gradually stir in add wine and broth and cook, stirring constantly, until mixture is thickened and boils. 4. Remove from heat and stir in STILTON and 1/4 teaspoon black pepper until blended. Serve hot over tenderloin slices. Serves 4 - 6 Recipe by Kirby-O’Brien&Associates for the Stilton Cheesemakers' Association
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