Peppercorn Encrusted Beef Tenderloin On Beef Tomato With Goat Cheese, French Fried Onions And Balsamic Vinegar Sauce
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Crush the black peppercorns coarsely and pack liberally on both sides of the beef
2
Drizzle a few tablespoons of balsamic vinegar over the tenderloins and set at room temperature for 20 to 25 minutes to marinate
3
Grill tenderloins to likeness
4
While resting, slice the tomato into 1/2-inch thick slices and spread each slice with goat cheese
5
Spread it thick! Set the tomatoes aside
6
Heat a saute pan and add the remaining balsamic vinegar and sugar
7
Reduce until halved
8
Set the filet atop the goat cheese tomato slices and drizzle with the reduced balsamic sauce
9
Top with the French fried onions and serve immediately