Recipes : Peppercorn Encrusted Beef Tenderloin on Beef Tomato with Goat Cheese, French Fried Onions and Balsamic Vinegar Sauce : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Peppercorn Encrusted Beef Tenderloin on Beef Tomato with Goat Cheese, French Fried Onions and Balsamic Vinegar Sauce
Recipe courtesy Adrien Sharp

Ingredients
3 tablespoons whole black peppercorns
4 filet mignon steaks, about 1 3/4-inches to 2-inches thick
1/2 cup balsamic vinegar
1 large beef tomato
1 package spreadable goat cheese
1/4 cup sugar
1 cup French fried onions

Directions
Crush the black peppercorns coarsely and pack liberally on both sides of
the beef.
Drizzle a few tablespoons of balsamic vinegar over the tenderloins and set at room temperature for
20 to 25 minutes to marinate. Grill tenderloins to likeness. While resting, slice the tomato into
1/2-inch thick slices and spread each slice with goat cheese. Spread it thick! Set the tomatoes
aside.

Heat a saute pan and add the remaining balsamic vinegar and sugar. Reduce until halved. Set the
filet atop the goat cheese tomato slices and drizzle with the reduced balsamic sauce. Top with the
French fried onions and serve immediately.