GMA Recipe: Beef Tenderloin Crusted With Blue Cheese And Tomato Chutney

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Beef Tenderloin Crusted With Blue Cheese And Tomato Chutney
From Marlene Sorosky
1996

Ingredients
Tomato Chutney

10 cloves garlic, peeled

1 piece peeled fresh ginger (about 4 x 1-inch)

1/2 cup balsamic vinegar

1/4 cup red wine vinegar

6 tablespoons sugar

1 1/4 teaspoons salt

3/4 teaspoon cayenne pepper, or to taste

12 large plum tomatoes (20 ounces), seeded and quartered

Beef

1 (3 to 4 pound) filet of beef

2 Cups blue or mild Roquefort cheese, crumbled (about 6 to 8 ounces)

Italian parsley and tomatoes for garnish (purchase some cherry tomatoes and some dried tomatoes)

Directions

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 small pieces. Remove to an 8-cup microwave-safe bowl and microwave on high (100%) for about 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 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 inch thick layer; you will not use it all.

To Cook
Preheat the oven to 450 degrees. 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 degrees), 35 to 40 minutes for medium rare or medium (130 to 135 degrees). The temperature will go up 10 degrees as it sits. Let rest 10 to 20 minutes before carving into 1/2-inch slices. Serve with remaining chutney.

Makes 6-8 servings

Entertaining on the Run by Marlene Sorosky, William Morrow, (c) 1994