↞ recipe box start page
Category: Beef
Prep Time: Cook Time: Total Time:
2 pints cherry tomatoes, halved
1 1/2 pounds medium shallots, peeled
1 cup dry red wine
3 1/2 tablespoons extra-virgin olive oil
4 thyme sprigs
Salt and freshly ground black pepper
One 2-pound, center-cut beef tenderloin
2 tablespoons vegetable oil
4 ounces Maytag blue cheese, crumbled into 1/2-inch chunks (1 cup)
Directions
Preheat the oven to 350 degrees. Spread the tomatoes and shallots on separate rimmed baking sheets. Add 1/2 cup of the wine, 2 tablespoons of the oil and 2 thyme sprigs to the tomatoes. Add the remaining 1 1/2 tablespoons of olive oil and 2 thyme sprigs to the shallots. Season the tomatoes and shallots with salt and pepper, toss well and spread in even layers. Bake for about 40 minutes, until the tomatoes and shallots are very tender. Discard the thyme.
Increase the oven temperature to 425 degrees. Season the tenderloin with salt and pepper. In a large ovenproof skillet, heat the vegetable oil until shimmering. Add the tenderloin and cook over high heat until browned, 4 minutes. Turn the tenderloin and cook for 3 minutes. Transfer the skillet to the oven and roast for 10 minutes. Turn the tenderloin and roast for 10 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125 degrees for medium-rare. Transfer the tenderloin to a carving board and let rest for 10 minutes.
Pour off the fat in the skillet. Add the remaining 1/2 cup of wine and boil until reduced by half, scraping up the browned bits, 3 minutes. Remove the skillet from the heat and stir in the tomatoes, shallots and their juices.
Slice the beef 1/3 inch thick and transfer to plates; spoon the tomatoes, shallots and sauce on top. Dot with the cheese and serve.
4 servings.
view more member recipes
Beef Tenderloin with Tomatoes, Shallots and Maytag Blue F&W
view my recipes
print
save
Category: Beef
Prep Time: Cook Time: Total Time:
2 pints cherry tomatoes, halved
1 1/2 pounds medium shallots, peeled
1 cup dry red wine
3 1/2 tablespoons extra-virgin olive oil
4 thyme sprigs
Salt and freshly ground black pepper
One 2-pound, center-cut beef tenderloin
2 tablespoons vegetable oil
4 ounces Maytag blue cheese, crumbled into 1/2-inch chunks (1 cup)
Directions
Preheat the oven to 350 degrees. Spread the tomatoes and shallots on separate rimmed baking sheets. Add 1/2 cup of the wine, 2 tablespoons of the oil and 2 thyme sprigs to the tomatoes. Add the remaining 1 1/2 tablespoons of olive oil and 2 thyme sprigs to the shallots. Season the tomatoes and shallots with salt and pepper, toss well and spread in even layers. Bake for about 40 minutes, until the tomatoes and shallots are very tender. Discard the thyme.
Increase the oven temperature to 425 degrees. Season the tenderloin with salt and pepper. In a large ovenproof skillet, heat the vegetable oil until shimmering. Add the tenderloin and cook over high heat until browned, 4 minutes. Turn the tenderloin and cook for 3 minutes. Transfer the skillet to the oven and roast for 10 minutes. Turn the tenderloin and roast for 10 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125 degrees for medium-rare. Transfer the tenderloin to a carving board and let rest for 10 minutes.
Pour off the fat in the skillet. Add the remaining 1/2 cup of wine and boil until reduced by half, scraping up the browned bits, 3 minutes. Remove the skillet from the heat and stir in the tomatoes, shallots and their juices.
Slice the beef 1/3 inch thick and transfer to plates; spoon the tomatoes, shallots and sauce on top. Dot with the cheese and serve.
4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Red Onion Maytag Blue Cheese Burger
by sgre52160
2 lbs ground chuck 2 cloves garlic minced 1 tsp salt 1/2 tsp black pepper 4 oz maytag blue cheese 1/3 cup coarsely chopped walnuts, toasted 2 medium red onions, sliced 6 sesame seed hamburger b
by sgre52160
2 lbs ground chuck 2 cloves garlic minced 1 tsp salt 1/2 tsp black pepper 4 oz maytag blue cheese 1/3 cup coarsely chopped walnuts, toasted 2 medium red onions, sliced 6 sesame seed hamburger b
Roasted Beef Tenderloin With Caramelized Shallots & Red Wine
by sgre52160
1 (2-1/2- to 3-lb) beef tenderloin roast (preferably the head piece), trimmed of silverskin, at room temperature 1 tbsp extra-virgin olive oil Kosher salt and freshly ground black pepper 4 tbsp col
by sgre52160
1 (2-1/2- to 3-lb) beef tenderloin roast (preferably the head piece), trimmed of silverskin, at room temperature 1 tbsp extra-virgin olive oil Kosher salt and freshly ground black pepper 4 tbsp col
Beef Tenderloin With Carrots, Shallots & A Cabernet Sauce
by sgre52160
For the Sauce: 4 tbsp butter 1/2 cup chopped shallots 4 cups (about one 750 ml Bottle) Cabernet Sauvignon 3 thyme sprigs 1 bay leaf 1 tsp ground pepper 2 cups beef broth For the Vegetables:
by sgre52160
For the Sauce: 4 tbsp butter 1/2 cup chopped shallots 4 cups (about one 750 ml Bottle) Cabernet Sauvignon 3 thyme sprigs 1 bay leaf 1 tsp ground pepper 2 cups beef broth For the Vegetables:
Maytag Blue T-bone With Sweet Onion Topping
by sgre52160
4 (1 to 1 1/4-pound each) T-bone steaks, 1 to 1 1/4 inches thick, at least choice grade Kosher salt or other coarse salt Sweet Onion Topping: 2 large sweet onions, such as Vidalia, Maui, Texas 10
by sgre52160
4 (1 to 1 1/4-pound each) T-bone steaks, 1 to 1 1/4 inches thick, at least choice grade Kosher salt or other coarse salt Sweet Onion Topping: 2 large sweet onions, such as Vidalia, Maui, Texas 10
Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots And Shallots
by sgre52160
For the bordelaise sauce: 1 1/2 tbsp unsalted butter 2 shallots, chopped 1 tbsp freshly cracked pepper 1 bay leaf 6 to 8 fresh thyme sprigs 1 bottle (375ml) Cabernet Sauvignon (about 1 1/3
by sgre52160
For the bordelaise sauce: 1 1/2 tbsp unsalted butter 2 shallots, chopped 1 tbsp freshly cracked pepper 1 bay leaf 6 to 8 fresh thyme sprigs 1 bottle (375ml) Cabernet Sauvignon (about 1 1/3
view more member recipes
related CDKitchen recipes
Balsamic Braised Pork Tenderloin
Beef Carpaccio with Capered Goat Cheese
Herbed Beef Tenderloin With Roasted Vegetables
Asian Beef Hors D'oeuvres
Beef And Feta Stuffed Peppers
Orzo Stuffed Pork Tenderloin with Herb Crust
Pork Tenderloin and Persimmon Risotto
Tenderloin Steaks with Herb Cheese Topping
Beef Medallions In Red Wine Sauce
Beef Tenderloin With Five Onion Sauce