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Peppercorn Encrusted Beef Tenderloin |
Peppercorn Encrusted Beef Tenderloin on a Brandy Heirloom Tomato with Redwood Hill French Chevre goat cheese topped with crispy fried leeks - WOW what more can we say!
Recipe created by Culinary Specialist Annette McDonnell
Ingredients:
3 Tablespoons whole black peppercorns, 1 Teaspoon coriander seed, 1 Teaspoon Kosher salt, 4 Filet Mignon steaks(2 inches thick), 1/2 cup balsamic vinegar, 1 large brandy heirloom tomato, 4 oz Redwood Hills Chevre (garlic chive flavor), ¼ cup sugar, 1 cup fried leeks.
Instructions:
Crush the black peppercorns & coriander seeds coarsely, add salt & pack liberally on both sides of the beef. Drizzle a few tablespoons of balsamic vinegar over the tenderloins & set at room temperature for about 30 minutes to marinade. Grill tenderloins to desired doneness. Set aside to rest. (Meat continues to cook slightly in resting state from internal heat).
Slice tomatoes ½ inch thick & spread with goat cheese. Place tomatoes with the goat cheese spread on serving plate & set aside. Heat a sauté pan & add the remaining Balsamic Vinegar & sugar. Reduce by half. Set the filet atop the goat cheese tomato slices and drizzle with the reduction sauce, top the crispy fried leeks (see recipe below). Enjoy with a luscious glass of Paradise Ridge 2008 Barrel Select Elevation Cabernet Sauvignon, Rockpile Vineyard!
Deep Fried Leek Garnish
By Culinary Specialist Annette McDonnell
Ingredients:
2 leeks, 1 Tablespoon olive oil, 2 whole garlic cloves, 1/8 teaspoon cumin, salt & pepper
Instructions:
Clean and dry leeks. Soak leeks in olive oil, whole smashed garlic gloves and salt a pepper for about 1 hour. Allow to dry and cut leeks in half length ways. Slice into long thin strips. In a deep fryer or large pot add 3 cups canola oil & 3 tablespoons sesame oil and heat to 450. Drop sliced leeks into hot oil and allow to fry until crunchy about 2 to 4 minutes. Remove with slatted spoon and remove all excess oil allowing them to dry on a large sieve. When completely cooled use leeks to garnish.
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