INGREDIENTS (serves 4)
- 4 Beetnik grass fed Tenderloins
- 1 large red onion, thinly sliced
- 2 Tbsp butter
- ½ cup of veal stock or broth
- ½ cup of Port wine
- 1 tsp brown sugar (optional)
- 1 Tbsp grapeseed oil
- salt and pepper
- 15ml horseradish
- preferred amount of bleu cheese
Sauté the onions in a skillet with the butter and brown sugar for about 2 minutes, just until they caramelize.
Add the horseradish and 1/4 cup veal stock or broth.
Reduce at a simmer until the sauce thickens; set aside, keeping warm.
Combine the Port wine and the remaining stock in a small saucepan; simmer until the sauce is reduced by half; add a tsp of butter (optional) and adjust seasoning.
Season the beef with salt and pepper; heat the oil in a skillet; sear the beef tenderloin medallions for one minute on each side; finish cooking in the oven or under the broiler until the desired doneness is reached, about 2-3 minutes for medium-rare.
Plate the onions in the center of warmed plates; place the beef medallion on top; spoon the sauce around and serve hot.
For an additional flavor boost, I like to broil some bleu cheese on the tenderloins before serving.