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