Beef tenderloin is a wonderful cut of meat for any dinner party or celebration. The combination of the sweetness of the onions and creamy, saltiness of the cheese is perfect and will not overpower the filet.Â Serves 4.Â Cut ingredient amounts in half for a great date night entrÃ©e.
4 – 4 – 6 oz. beef tenderloin fillets
4 tablespoons of butter
2 medium yellow onions halved and thinly sliced
2 tablespoons of fresh rosemary finely chopped
1 teaspoon sugar
4 tablespoons of Gorgonzola cheese or Blue Cheese
In a large skillet, melt butter over medium high heat. Add onions and cook until soft and are starting to brown, about 20 minutes. Stir frequently. Add rosemary and sugar and continue to cook, stirring frequently, until onions turn a golden brown, about 20 minutes. While onion mixture is cooking broil filets on low for about 20 minutes, turning once half way through. This cooking time will produce a meat that is medium. Cook longer or shorter to your preference. Remove from oven and tent with foil. Allow tenderloins to rest for about 10 minutes. Plate filets by placing a quarter of the onion mixture on the plate, top with filet and place one tablespoon or more of the Gorgonzola cheese on the filetÂ and enjoy!
Suggested Side Dish
A baked potato andÂ add some of the onion mixture and cheese for a perfect side!
Try Wente Vineyards Southern Hills Cabernet Sauvignon (Livermore, CA), J. Lohr Paso Robles Merlot (California),Â Â Convivio Red Wine by Field Stone (Alexander Valley), Texas Hills Vineyard Kick Butt Cab Cabernet Sauvignon (Texas) or Becker Vineyards Iconoclast Cabernet Sauvignon (Texas).
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