Ingredients
2 lbs trimmed and cut into 4 oz tenderloin cutlets Beef Tenderloin Centercut
½ cup Buona Cucina Traditional Dark Balsamic Vinegar
¼ cup Brown Sugar
1 cup Bleu Cheese Crumbles
Salt and Cracked Black Peppercorn- As Needed
Buona Cucina Extra Virgin Olive Oil of your choice- As Needed
4 Tbsp Whole Butter
2 sprigs Rosemary
2 Garlic peeled and smashed
Directions
Season and allow tenderloin to rest at room temperature. Place a saute pan on high heat until pan is hot. Add Olive oil to the pan and carefully place the tenderloins into the pan, leaving space in between to cook. Add Rosemary sprigs, and Garlic cloves to the pan, allow meat to sear for 2 minutes or until a nice sear is achieved. Flip the tenderloin over in the pan and add the whole butter. Spoon the garlic rosemary butter over the tenderloins as they cook. In a separate pan heat the Traditional Dark Balsamic Vinegar until it begins to bubble. Add the brown sugar and mix, heat until thickened slightly. Top the tenderloin medalions with bleu cheese crumble and add glaze on top. Serve with rice and vegetable.
Recipe by Chef Eric Longley