Jim Coleman Recipes

Roquefort Crusted Beef Tenderloin with Caramelized Onion and Mixed Greens

For this recipe you will need:

• 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)

1. Peel onions and slice into thin strips. In a large sauté pan over medium-high heat, sauté the onion in the olive oil until golden brown. Remove and set aside.

2. Wash and dry the greens and refrigerate.

3. In a small pot, combine wine and chicken stock. Simmer over low heat until reduced by ½. Add herbs and pepper. Let cool to room temperature.

4. In a food processor, combine cheese, breadcrumbs, garlic, parsley and black pepper. Pulse until well combined. Set aside.

5. Slice beef into ¾ ounce slices. Re-heat the onion sauté 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.

6. 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.