Beef Tenderloin with Blue Cheese & Herb Crust

3 T butter
3 T flour
3 cups beef broth
6 T. Madera wine
4 beef tenderloins
¼ cup fresh breadcrumbs
¼ cup parsley, chopped
¼ cup chives, chopped
5 oz. crumbled Maytag bleu cheese
¼ tsp. Black pepper
1 T. oil

Combine butter and flour together in bowl.  Bring broth and wine to 
a boil and reduce by half, approx. 15-20 min.  Whisk in butter and 
flour mixture.  Set aside.  Mix breadcrumbs, parsley, chives, bleu 
cheese & pepper together and set aside.   Preheat oven to 350 degrees.  
Heat oil in pan.  Sear medallions until just browned about 2-3 min. 
each side.  Arrange in roasting pan.  Coat the top of each medallion 
evenly with about 1 T. of the herb mixture.  Roast in oven until crust 
is golden brown and meat is cooked.  6-8 min for medium-rare.

Polynesian Glazed Salmon
Makes 4 servings. 

Glaze: 
3/4 cup pure maple syrup 
1 cup water 
1-1/2 tablespoons grated fresh ginger 
4 cloves garlic, minced 
2-1/4 teaspoons prepared horseradish 
1/2 teaspoon salt 

Salmon: 
4 salmon fillets or steaks, each about 1-1/2 inches thick* 
2 cloves garlic, crushed 
2 sprigs fresh dill 
1/4 teaspoon salt 

For glaze: 
Combine syrup, water, ginger, 4 cloves garlic, horseradish and 1/2 
teaspoon salt in a small saucepan. 
Bring to a boil; reduce heat to simmer. Cook until reduced by half, 
about 15 minutes. Glaze will keep refrigerated for several days. 

To prepare salmon: 
Place salmon filets in shallow pan. 
Add water to cover, plus 2 cloves garlic, dill and 1/4 teaspoon salt. 
Bring to a boil; reduce heat to simmer. Cover and cook 3 minutes. 
Remove from heat and let stand in covered pan 8 minutes. 
Heat broiler. 
Remove salmon from cooking liquid and place, skin side down, onto 
broiler pan. 
Baste with glaze. 
Broil, basting often with glaze, just until golden and well-glazed,
about 2 minutes.