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RECIPE OF THE WEEK
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Bacon Blue Beef Tenderloin
4 6-7 ounce beef tenderloin filets
4 slices regular cut bacon
1/4 pound good quality blue cheese, crumbled
2 medium yellow onions peeled and thinly
sliced 1 cup beef broth
1 cup red wine such as zinfandel
salt and pepper to taste
wooden toothpicks
olive oil
Wrap the beef tenderloin in bacon. Secure the bacon with a wooden toothpick. Season with salt and pepper. In olive oil, saute the beef tenderloin bacon side down. Roll the tenderloin around so the bacon has a chance to crisp. Finish cooking on flat sides approximately 3-4 minutes per side. Remove the tenderloin. Add the onions and cook until translucent. Add a half a cup of red wine and a half a cup of beef broth to the pan. Reduce the liquid on high heat. Place the caramelized onions on the plate, put the beef tenderloin on top, garnish with a little sauce, (don't forget to take out the toothpick) and lastly crumble on a little blue cheese.
Serves 4
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