Beef tenderloin crusted with blue cheese and tomato chutney


Tomato chutney
10 cloves garlic, peeled
4 x 1″ piece peeled fresh ginger
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
6 tbsp sugar
1 1/4 tsp salt
3/4 tsp cayenne pepper, or to taste
12 lg plum tomatoes (20 oz), seeded and quartered
1 (3 to 4 pound) filet of beef
2 cups blue or mild roquefort cheese, crumbled (about 6 to 8 oz)
Italian parsley and tomatoes for garnish (purchase some cherry tomatoes and some dried tomatoes)

How to prepare

To make chutney In a food processor with metal blade, mince garlic and ginger add vinegars, sugar, Salt, and cayenne add tomatoes and pulse into sm pieces remove to an 8-cup Microwave-safe bowl and microwave on high (100%) for about 45 to 55 mins, stirring Every 10 mins, until the mixture is very thick and the sm amount of liquid on the Top is absorbed when stirred cool thoroughly (chutney may be refrigerated up to 1 Month ) To prepare beef Up to one hour before roasting, remove meat from refrigerator trim off fat sprinkle With salt place on a rack in a shallow pan sprinkle 1 cup cheese over the top, Pressing into meat spoon enough chutney over the top to press in into a 1/4″ thick Layer, you will not use it all To cook Preheat the oven to 450

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