Grilled Beef Tenderloin with a Salsa Bianca

I was thinking how rich this (Argentine) wine is and I knew I needed something amazing to stand up to this “Big Boy”. I focused on this recipe because I know it can spank this wine right back, and put it in it’s place. I am so looking forward to this particular course. Can’t wait!

Serves 8 | Ingredients
One  6 pound beef tenderloin, trimmed, sliver skin removed and tied
2 tbsp olive oil
s and p to taste
(and here’s my secret way to wrap and marinate the beef … shhhhhhh!)

While meat is is coming to room temp, heat the grill to high. rub the meat with the olive oil and s and p to taste. let meat rest at least 5 minutes to absorb the seasonings. Place meat on the hot grill and sear quickly, turning every turning every 5 minutes ,for 20 minutes. (This should be rare to medium rare.) For “rare”, the tempurature should be 130 degrees with a insta-read thermometer. For “medium rare”, up to 140-145 degrees. Remove the meat when it reaches temp. You’ll want to prepare a serving plate and “tent” with aluminum foil to keep warm. Let the meat rest at least 10 minutes before cutting.

Salsa Bianca | Ingredients
2 tbsp extra virgin olive oil
1/4 cup shallots, finely minced
1/2 clove garlic, finely minced
1 cup of your favorite blue cheese, crumbled. I am using Gorgonzola Dolce
1 tbsp of a good cognac
1 cup light cream
s and p to taste

In a saute pan, heat the olive oil and saute garlic and shallots over medium heat. When softened add crumbled cheese and cream to the pan with a little pepper to taste. Cook, stirring constantly until cheese has melted. Stir in cognac. (Be careful of a flame up here. If that happens, don’t panic – just remove the pan from heat and it will subside.) Put pan back on heat and cook for one more minute. Turn off the heat and cover to keep warm until ready to serve with the steak. (see it in progress below)

To plate, simply put a couple of tablespoons of sauce just left of center. Set the steak half in the sauce, and half out. Then, pour a little more sauce over the steak so it runs down one side. Serve with a side of potatoes or any other vegetable side dish you like. (I’m using roasted cippolini onions roasted with honey.) This dish will be center stage!

A Quick Side Dish to Serve with the Beef:
Sauteed Cipolinis in Garlic, Thyme and Tupelo Honey

After the dinner on Saturday night, I will post the photographs of this “star” entree.