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.
