Grilled Beef Tenderloin with Golden Beet and Blue Cheese Puree

Name: Grilled Beef Tenderloin with Golden Beet and Blue Cheese Puree
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT8H35M0.000S
Total time: P0Y0M0DT9H0M0.000S
Yield: 10 to 12 servings
Cuisine: european
Ingredients: 1 (3 pound) beef tenderloin, cleaned; 4 ounces olive oil; 4 cloves minced garlic; 2 chopped shallots; 2 tablespoons chopped rosemary; 4 ounces balsamic vinegar; 2 fresh bay leaves; 2 large golden beets; 1 cup chicken stock; 4 ounces Maytag blue cheese; Salt and pepper, to taste; Arugula, cleaned and de-stemmed, for garnish

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Total: 9 hr

Prep: 25 min
Cook: 8 hr 35 min

Yield: 10 to 12 servings

Total: 9 hr

Prep: 25 min
Cook: 8 hr 35 min

Yield: 10 to 12 servings

Ingredients

1 (3 pound) beef tenderloin, cleaned

4 ounces olive oil

4 cloves minced garlic

2 chopped shallots

2 tablespoons chopped rosemary

4 ounces balsamic vinegar

2 fresh bay leaves

2 large golden beets

1 cup chicken stock

4 ounces Maytag blue cheese

Salt and pepper, to taste

Arugula, cleaned and de-stemmed, for garnish

Directions

Place tenderloin in a non-reactive container. Whisk together olive oil, garlic, shallots, rosemary and vinegar. Pour marinade over tenderloin and place in refrigerator for 8 hours.
Peel and roughly chop the beets. Place in sauce pot with bay leaf, chicken stock, and salt. Simmer until beets are tender. Place mixture in blender and puree until smooth. With machine running, crumble in the blue cheese. Remove beet sauce from blender and adjust seasoning with salt and pepper. Cover and refrigerate until needed.
Heat grill. Grill tenderloin until medium rare, about 20 minutes total, turning the tenderloin to cook evenly. Let tenderloin rest for 10 minutes before slicing into 12 (4-ounce) pieces. Drizzle beef with beet sauce and garnish with arugula and serve.