Save Recipe Print
Peppercorn Encrusted Beef Tenderloin on Beef Tomato with Goat Cheese, French Fried Onions and Balsamic Vinegar Sauce
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

All American Beef Taco

Recipe courtesy of Alton Brown

Beef Stew

Recipe courtesy of Food Network Kitchen

Beef Wellington

Recipe courtesy of Nancy Fuller

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Corned Beef Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

Roast Prime Rib of Beef with Horseradish Crust

Recipe courtesy of Tyler Florence

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword