Beef Tenderloin Crust With Blue Cheese And Tomato Chutney
|Tomato chutney||1 Tablespoon|
|Garlic||10 Clove (50 gm), peeled|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Plum tomatoes||1 1⁄4 Pound, seeded and quartered|
|Beef fillet||4 Pound|
|Blue cheese/Mild roquefort cheese||8 Ounce, crumbled (2 Cups)|
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.
(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.