RECIPES

Beef Tenderloin with Parmesan Cream Sauce

Active Time

40 Minutes

Servings

Ingredients

4 beef tenderloin steaks (6 ounces each)
Salt and pepper
1 tablespoon olive oil
2 tablespoons butter, cubed
2 medium shallots, halved and thinly sliced
1/2 cup dry white wine
1 1/2 cups heavy whipping cream
1 tablespoon Dijon mustard
2 1/4 ounces Hook’s Parmesan cheese or BelGioioso Parmesan cheese, grated (3/4 cup)

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Parmesan can be used in this recipe.

Heat oven to 400°F.
Season steaks with salt and pepper. Warm olive oil in a large skillet over medium-high heat. Add steaks; cook for 2-3 minutes on each side or until browned.
Place steaks on a greased 15 x 10-inch baking pan. Bake for 18-22 minutes or until a thermometer inserted into meat reads 145°F. Transfer steaks to a serving platter; tent with aluminum foil. Let rest for at least 5 minutes.
Meanwhile, melt butter in the same skillet over medium heat. Add shallots; season with salt and pepper. Cook for 4-5 minutes or until shallots are tender, stirring occasionally.
Add wine, stirring to loosen any browned bits from bottom of pan. Bring to a boil; cook and stir for 3-5 minutes longer or until wine is reduced to about 1/3 cup.
Reduce heat to low. Gradually whisk in cream and Dijon mustard. Bring sauce just to a boil, stirring constantly. Cook and whisk for 4-6 minutes longer or until sauce is thickened.
Remove from the heat. Gradually whisk in parmesan until melted. Season with salt and pepper. Serve sauce with steaks.

Wisconsin leads the production of award-winning parmesan cheese in the U.S. Its buttery, sweet and nutty flavors intensify with age.