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Beef Tenderloin Crusted with Blue Cheese
and Tomato Chutney



 Stonewall Kitchen, LLC

"The West wasn't won on salad."
~ North Dakota Beef Council

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Beef Tenderloin Crusted with Blue Cheese
and Tomato Chutney

Entertaining on the Run: Easy Menus for Faster Lives
by Marlene Sorosky, William Morrow, (c) 1994

Tomato Chutney
10 cloves garlic, peeled
1 piece peeled fresh ginger (about 4 x 1-inch)
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
6 tablespoons sugar
1 1/4 teaspoons salt
3/4 teaspoon cayenne pepper, or to taste
12 large plum tomatoes (20 ounces), seeded and quartered

One (3 to 4 pound) filet of beef
2 cups blue or mild Roquefort cheese, crumbled (about 6 to 8 ounces)
Italian parsley and tomatoes for garnish
(purchase some cherry tomatoes and some dried tomatoes)

To Make Chutney
In a food processor with metal blade, mince garlic and ginger. Add
vinegars, sugar, salt, and cayenne. Add tomatoes and pulse into small
pieces. Remove to an 8-cup microwave-safe bowl and microwave on
high (100%) for about 45 to 55 minutes, stirring every 10 minutes,
until the mixture is very thick and the small amount of liquid on the
top is absorbed when stirred. Cool thoroughly. (Chutney may be
refrigerated up to 1 month.)

To Prepare Beef
Up to one hour before roasting, remove meat from refrigerator. Trim off
fat. Sprinkle with salt. Place on a rack in a shallow pan. Sprinkle 1 cup
cheese over the top, pressing into meat. Spoon enough chutney over the
top to press into a 1/4 inch thick layer; you will not use it all.

To Cook
Preheat the oven to 450 degrees [F]. Roast meat for 15 minutes (Don't
be concerned if some of the chutney falls off.) Sprinkle top with the remaining cheese. Continue baking for a total of 25 to 30 minutes for
rare (120 degrees F), 35 to 40 minutes for medium rare or medium
(130 to 135 degrees F). The temperature will go up 10 degrees as it
sits. Let rest 10 to 20 minutes before carving into 1/2-inch slices.
Serve with remaining chutney. Makes 6-8 servings

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