Jim Coleman Recipes
Roquefort Crusted Beef Tenderloin with Caramelized Onion and Mixed Greens
Peel onions and slice into thin strips. In a large saute pan over medium-high heat, saute the onion in the olive oil until golden brown. Remove and set aside.
Wash and dry the greens and refrigerate.
In a small pot, combine wine and chicken stock. Simmer over low heat until reduced by. Add herbs and pepper. Let cool to room temperature.
In a food processor, combine cheese, breadcrumbs, garlic, parsley and black pepper. Pulse until well combined. Set aside.
Slice beef into ounce slices. Re-heat the onion saute pan. Add 1 tablespoon Merlot. Add beef and sear quickly on one side then place on baking sheet.
Top with Roquefort-crumb mixture and bake at 350°F until meat it at desired doneness. Brown crust in broiler if desired.
To serve, toss greens and onion with dressing. Mound the salad on a plate. Fan beef slices around the salad. Use additional wine sauce on beef.