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Grass Fed Beef Tenderloin with Bleu Cheese, Caramelized Onions and Port Wine Sauce

Posted On: April 9, 2013

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

METHOD

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.

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