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.
whole black peppercorns, filet, balsamic vinegar, beef tomato, goat cheese, sugar, onions
Taken from www.foodnetwork.com/recipes/peppercorn-encrusted-beef-tenderloin-on-beef-tomato-with-goat-cheese-french-fried-onions-recipe.html (may not work)