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Judith Hurley's Health Tips

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Jim Coleman Recipes

Roquefort Crusted Beef Tenderloin with Caramelized Onion and Mixed Greens


  • 4 medium onions
  • 2 tablespoons olive oil
  • 4 cup mixed baby greens
  • ½ cup Merlot
  • ½ cup chicken stock
  • 1 teaspoon finely chopped fresh herbs (your choice)
  • ¼ teaspoon freshly ground pepper
  • 2 ounce crumbled Roquefort cheese
  • 1 cup dried breadcrumbs
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons chopped fresh Italian parsley
  • ½ teaspoon freshly ground black pepper
  • 16-ounce choice grade beef (lean round)


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.

©2008 WHYY