Beef Tenderloin Crusted With Blue Cheese And Tomato Chutn

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Sami	Gma3	1	Servings

INGREDIENTS

10		Cloves garlic, peeled
1		Piece peeled fresh ginger
		about 4 x 1-inch
1/2	c	Balsamic vinegar
1/4	c	Red wine vinegar
6	T	Sugar
1 1/4	t	Salt
3/4	t	Cayenne pepper, or to taste
12		Plum tomatoes, 20 ounces
		seeded
		and quartered
1		Filet of beef, 3 to 4
		pound
2	c	Blue or mild Roquefort
		cheese crumbled about 6
		to 8 ounces
		Italian parsley and tomatoes
		for garnish purchase
		some
		cherry tomatoes and
		some dried
		tomatoes

INSTRUCTIONS

To Make Chutney:  In a food processor with metal blade, mince garlic
and ginger. Add  vinegars, sugar, salt, and cayenne. Add tomatoes and
pulse into small  pieces. Remove to an 8-cup microwave-safe bowl and
microwave on high  (100%) for about 45 to 55 minutes, stirring every 10
minutes, until  the mixture is very thick and the small amount of
liquid on the top  is absorbed when stirred. Cool thoroughly. (Chutney
may be  refrigerated up to 1 month.)  To Prepare Beef:  Up to one hour
before roasting, remove meat from refrigerator. Trim  off fat. Sprinkle
with salt. Place on a rack in a shallow pan.  Sprinkle 1 cup cheese
over the top, pressing into meat. Spoon enough  chutney over the top to
press in into a 1/4 inch thick layer; you  will not use it all.  To
Cook:  Preheat the oven to 450 degrees. Roast meat for 15 minutes
(Don't be  concerned if some of the chutney falls off.) Sprinkle top
with  remaining cheese. Continue baking for a total of 25 to 30 minutes
for  rare (120 degrees), 35 to 40 minutes for medium rare or medium
(130  to 135 degrees). The temperature will go up 10 degrees as it
sits.  Let rest 10 to 20 minutes before carving into 1/2-inch slices.
Serve  with remaining chutney.  Makes 6-8 servings  Entertaining on the
Run by Marlene Sorosky, William Morrow, (c) 1994  Converted by
MC_Buster.  Recipe by: Good Morning America  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“When God ordains, He sustains.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5795 Calories From Fat: 3297 Total Fat: 373.6g Cholesterol: 1247.1mg Sodium: 12043.9mg Potassium: 3963.6mg Carbohydrates: 458.3g Fiber: 12.7g Sugar: 117.1g Protein: 163.7g