Grilled Beef Tenderloin With Golden Beet-Blue Cheese Puree

Recipe Ingredients

1		Beef tenderloin - (abt 3 lbs) - cleaned
4 oz	113g	Olive oil
4		Garlic cloves - minced
2		Shallots - chopped
2 tablespoons	30ml	Chopped rosemary
4 oz	113g	Balsamic vinegar
2		Fresh bay leaves
2		Golden beets (large)
1 cup	237ml	Chicken stock
4 oz	113g	Maytag blue cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
		Arugula - cleaned, stemmed

Recipe Instructions

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.

This recipe yields 10 to 12 servings.

Source:
MELTING POT with Michael Symon - (Show # MP-1B10) - from the TV FOOD NETWORK

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