The combination of the sweet caramelized onions with the salty blue cheese and rich tenderloin are brought together with a simple to make delicious red wine sauce. The most time consuming part of this recipe will be the onions, and even then it’s fairly quick to make! Enjoy with your favorite spicy Zinfandel.
- 4 Beetnik Tenderloins
- 2 red onions, finely sliced
- 2 TBSP olive oil or clarified butter
- 1 cup of veal stock (or beef stock)
- 1 cup of red wine (cabernet sauvignon)
- 1 TBSP of brown sugar (optional)
- 4 oz Maytag blue cheese
- Salt and pepper
Pre heat the oven to 400F
Sauté the onions in a pan with 1 TBSP olive oil until just caramelized. Add ½ the veal stock and reduce at a simmer until the sauce thickens. Set aside and keep warm.
Place the wine, the stock and the sugar in a small saucepan and simmer until the liquid is reduced to the consistency of a syrup. Set aside and keep warm.
Season the beef with salt and ground pepper. Heat 1 TBSP olive oil in an oven-proof pan, sear the beef tenderloins for 1 minute on each side. Top each tenderloin medallion with a piece of blue cheese and finish cooking in the oven until the desired doneness is reached (About 2 minutes for medium rare). Remove and let rest for a few minutes.
Place ¼ of the onions in the middle of each plate, place a beef tenderloin medallion on top and spoon the red wine sauce around the plate.
Variations and suggestions:
- Use half wine and half port to make the sauce.
- Add thyme to the onions
- Serve with any type of green vegetable – spinach, kale, broccoli, etc