BEEF TENDERLOIN WITH GOAT CHEESE SAUCE

Beef Tenderloin with Goat Cheese Sauce image

Yield Serves 6

Number Of Ingredients 17

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1 1/2 cups milk
3 slices white bread, crusts trimmed, bread torn into small pieces
1 large egg, hard-boiled, chopped
1/4 cup crumbled soft fresh goat cheese (such as Montrachet), about 2 ounces
1 garlic clove, chopped
1 teaspoon Dijon mustard
1/4 cup olive oil
2 tablespoons fresh lemon juice
Pinch of sugar
Pinch of ground white pepper
6 7- to 8-ounce beef tenderloin steaks
1/2 cup all purpose flour
2 tablespoons (1/4 stick) butter
1/4 cup Zinfandel or other dry red wine
3 tablespoons chopped fresh chives
Zinfandel-glazed Shallots recipe
Buttermilk-SpinachSpaetzle recipe

Steps:

Bring milk to simmer in small saucepan. Transfer to processor. Add bread and process until blended. Add egg, goat cheese, garlic and mustard. Process just until blended. With processor running, gradually add oil and lemon juice; process until smooth. Transfer sauce to medium saucepan. Season to taste with sugar, white pepper and salt. (Can be made 1 day ahead. Cover; refrigerate.)
Cut each steak in half horizontally. Using meat mallet, pound each piece on work surface to 1/3-inch thickness. Season with salt and pepper. Coat with flour, shaking off excess. Melt 1 tablespoon butter in large skillet over high heat. Sauté beef in batches until brown, adding more butter as necessary, about 1 minute per side. Transfer beef to platter. Add wine to skillet; bring to boil. Add beef; turn to coat. Remove from heat.
Bring goat cheese sauce to simmer. Stir in chives. Spoon some of sauce onto each of 6 plates. Place 2 beef scallops atop sauce on each plate. Divide shallots and any glaze among plates. Spoon spaetzle alongside and serve, passing remaining sauce separately.