Beef Tenderloin with Balsamic Vinegar Sauce

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:11 PM PST

Story Updated: Mar 31, 2008 at 12:11 PM PST

Ingredients

2 8 oz. beef tenderloin medallions

4 cups arugula

2 Tbl. blue cheese

Salt and pepper to taste

4 Tbl. olive oil

1/4 cup plus 1 Tbl. balsamic vinegar

1 tsp. minced garlic

1 tsp. minced shallots

Directions

Season beef with salt and pepper. Sear in 1 Tbl. hot olive oil. Cook 1 minute, then transfer to oven. Bake at 500 degrees to desired doneness. Remove meat from oven and let rest for a few minutes before slicing.

Toss arugula in 2 Tbl. olive oil. Add 1 Tbl. balsamic vinegar. Season with salt and pepper. Set aside.

To make the sauce, brown garlic and shallots in 1 Tbl. olive oil. It’s best to use the same skillet you used to sear the beef. Add ¼ cup balsamic vinegar and reduce by half. Whisk in blue cheese. Season with salt and pepper.

Serve tenderloin slices on a bed of arugula topped with sauce. Serves 2.

Recipe from Charlie Durham, Cassis Bistro

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