Grilled Beef Tenderloin with Golden Beet and Blue Cheese Puree
Grilled Beef Tenderloin with Golden Beet and Blue Cheese Puree is a main course that serves 12. Watching your figure? This gluten free, primal, and דל פחמימות, recipe has 471 calories, 24g of protein, and 37g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have garlic, salt and pepper, chicken stock, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 9 hours. Users who liked this recipe also liked Golden Beet and Blue Cheese Dip, Roasted Golden Beet & Blue Goat Cheese Salad, and Beef Tenderloin With Blue Cheese.
Instructions
Place tenderloin in a non-reactive container.
Whisk together olive oil, garlic, shallots, rosemary and vinegar.
Pour marinade over tenderloin and place in refrigerator for 8 hours.
Peel and roughly chop the beets.
Place in sauce pot with bay leaf, chicken stock, and salt. Simmer until beets are tender.
Place mixture in blender and puree until smooth. With machine running, crumble in the blue cheese.
Remove beet sauce from blender and adjust seasoning with salt and pepper. Cover and refrigerate until needed.
Heat grill. Grill tenderloin until medium rare, about 20 minutes total, turning the tenderloin to cook evenly.
Let tenderloin rest for 10 minutes before slicing into 12 (4-ounce) pieces.
Drizzle beef with beet sauce and garnish with arugula and serve.