Peppercorn Encrusted Beef Tenderloin on Beef Tomato with Goat Cheese, French Fried Onions and Balsamic Vinegar Sauce

1. 1

   Crush the black peppercorns coarsely and pack liberally on both sides of the beef.

2. 2

   Drizzle a few tablespoons of balsamic vinegar over the tenderloins and set at room temperature for 20 to 25 minutes to marinate.

3. 3

   Grill tenderloins to likeness.

4. 4

   While resting, slice the tomato into 1/2-inch thick slices and spread each slice with goat cheese.

5. 5

   Spread it thick!

6. 6

   Set the tomatoes aside.

7. 7

   Heat a saute pan and add the remaining balsamic vinegar and sugar.

8. 8

   Reduce until halved.

9. 9

   Set the filet atop the goat cheese tomato slices and drizzle with the reduced balsamic sauce.

10. 10

    Top with the French fried onions and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.