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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.

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Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

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Peppercorn Roasted Beef Tenderloin

Recipe courtesy of Ree Drummond

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