Grilled Beef Filet Topped with Espresso Balsamic-Blue Cheese Reduction and Roasted Shallots

4 Beef Tenderloin Steaks, Cut 2 Inches Think

2 Tablespoons Midtown Olive Oil 18-Year Traditional Balsamic

2 Tablespoons Midtown Olive Oil Organic Tuscan Herb Or Varietal Evoo

1 Tablespoon Fresh Rosemary, Chopped

Sea Salt And Freshly Ground Black Pepper To Taste

1/2 Cup Midtown Olive Oil Espresso Dark Balsamic

1/3 Cup Dry Red Wine

1/3 Cup Crumbled Blue Cheese

4 Shallots, Peeled And Sliced 1/8 Inch Thick

Midtown Olive Oil Organic Tuscan Herb Or Varietal Evoo

Place filets in a Ziploc bag or airtight container. Drizzle 18-Year Balsamic and EVOO over them. Sprinkle chopped rosemary, salt & pepper. Mix all ingredients together until filets are thoroughly and evenly coated. Marinate in refrigerator for at least one hour or overnight. Take out of refrigerator approximately 30 minutes before grilling. Grill to desired doneness.

Meanwhile heat small saucepan to medium heat. Immediately add the Espresso Dark Balsamic and red wine. Increase heat to high. Boil until reduced by half, about 5 minutes. Remove from heat and mix in blue cheese crumbles.

Toss sliced shallots with enough olive oil to coat. Roast in 400 degree oven for 15-20 minutes.
Place each steak on a plate. Pour blue cheese reduction on top of each. Place roasted shallot rings on top of reduction.

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