Beef Tenderloin Crusted With Blue Cheese And Tomato Chutn Recipe Recipe

Name: Beef Tenderloin Crusted With Blue Cheese And Tomato Chutn Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 x Cloves garlic, peeled; 1 piece peeled fresh ginger, (about 4 x 1-inch); 1/2 c. Balsamic vinegar; 1/4 c. Red wine vinegar; 6 Tbsp. Sugar; 1 1/4 tsp Salt; 3/4 tsp Cayenne pepper, or possibly to taste; 12 lrg Plum tomatoes, (20 ounces), seeded and quartered; 1 x Filet of beef, (3 to 4 lb.); 2 c. Blue or possibly mild Roquefort cheese, crumbled (about 6 to 8 ounces) Italian parsley and tomatoes for garnish, (purchase some cherry tomatoes and some dry tomatoes)

Servings: persons

10 x Cloves garlic, peeled
1 piece peeled fresh ginger, (about 4 x 1-inch)
1/2 c. Balsamic vinegar
1/4 c. Red wine vinegar
6 Tbsp. Sugar
1 1/4 tsp Salt
3/4 tsp Cayenne pepper, or possibly to taste
12 lrg Plum tomatoes, (20 ounces), seeded and quartered
1 x Filet of beef, (3 to 4 lb.)
2 c. Blue or possibly mild Roquefort cheese, crumbled (about 6 to 8 ounces) Italian parsley and tomatoes for garnish, (purchase some cherry tomatoes and some dry tomatoes)

1
To Make Chutney:In a food processor with metal blade, mince garlic and ginger.
2
Add in vinegars, sugar, salt, and cayenne.
3
Add in tomatoes and pulse into small pcs.
4
Remove to an 8-c. microwave-safe bowl and microwave on high
5
(100%) for about 45 to 55 min, stirring every 10 min, till the mix is very thick and the small amount of liquid on the top is absorbed when stirred.
6
Cold thoroughly.
7
(Chutney may be refrigerated up to 1 month.)
8
To Prepare Beef:Up to one hour before roasting, remove meat from refrigerator.
9
Trim off fat.
10
Sprinkle with salt.
11
Place on a rack in a shallow pan.
12
Sprinkle 1 c. cheese over the top, pressing into meat.
13
Spoon sufficient chutney over the top to press in into a 1/4 inch thick layer; you won't use it all.
14
To Cook:Preheat the oven to 450 degrees.
15
Roast meat for 15 min (Do not be concerned if some of the chutney falls off.)
16
Sprinkle top with remaining cheese.
17
Continue baking for a total of 25 to 30 min for rare (120 degrees), 35 to 40 min for medium rare or possibly medium (130 to 135 degrees).
18
The temperature will go up 10 degrees as it sits.
19
Let rest 10 to 20 min before carving into 1/2-inch slices.
20
Serve with remaining chutney.

626

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 x Cloves garlic, peeled, 1 piece peeled fresh ginger, (about 4 x 1-inch), 1/2 c. Balsamic vinegar, 1/4 c. Red wine vinegar, and more.

Yes, Beef Tenderloin Crusted With Blue Cheese And Tomato Chutn Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Tenderloin Crusted With Blue Cheese And Tomato Chutn Recipe

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