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Beef Tenderloin Crust With Blue Cheese And Tomato Chutney

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Ingredients
  Tomato chutney 1 Tablespoon
  Garlic 10 Clove (50 gm), peeled
  Ginger piece 1
  Balsamic vinegar 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Sugar 6 Tablespoon
  Salt 1 1⁄4 Teaspoon
  Cayenne 3⁄4 Teaspoon
  Plum tomatoes 1 1⁄4 Pound, seeded and quartered
  Beef fillet 4 Pound
  Blue cheese/Mild roquefort cheese 8 Ounce, crumbled (2 Cups)
Directions

To Make Chutney: In a food processor with the metal blade, mince garlic and ginger.
Add vinegars, sugar, salt, and cayenne.
Add tomatoes and pulse into small pieces.
Remove to an 8-cup microwavesafe bowl and microwave, uncovered, on high (100%) for 45 to 55 minutes, stirring every 10 minutes, until the mixture is very thick and the small amount of liquid on the top is absorbed when stirred.
Cool thoroughly.
(Chutney may be refrigerated up to 1 month.) To Prepare Tenderloin: Up to 1 hour before roasting, remove meat from refrigerator.
Trim off fat.
Sprinkle with salt.
Place on a rack in a shallow pan.
Sprinkle 1/2 to 1 cup cheese over the top, pressing it into meat.
Spoon enough chutney over the top to press into a 1/4-inch-thick layer; you will not use it all.
To Cook: Preheat oven to 450°F.
Roast meat for 15 minutes.
(Don't be concerned if some of the chutney falls off.) Sprinkle top with remaining cheese.
Continue baking for a total of 25 to 30 minutes for rare (120°F.), 35 to 40 minutes for medium rare or medium (130°-135°F.).
The temperature will go up 10 degrees as it stands.
Let rest 10 to 20 minutes.
Carve into 1/2-inch slices.
Pass remaining chutney.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday

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1 Comment

Jim Brodrick's picture
I have been looking for this recipe for two weeks now. I used it in 2004-2006 for a church appreciation for seniors. we are trying it again and am pretty sure this is the right one. I remember it as being absolutely delicious. I will let you know after next week. Thank you bunches, Jim.