Beef Tenderloin Crusted with Blue Cheese And Tomato Chutn

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10 Cloves garlic; peeled
12 lg Plum tomatoes; (20 ounces),
1/2 c Balsamic vinegar
6 tb Sugar
1 1/4 ts Salt
1/4 c Red wine vinegar
3/4 ts Cayenne pepper; or to taste
1 Piece peeled fresh ginger;
; and quartered

Original recipe makes 1 servings



MMMMM----------------------------BEEF--------------------------------- 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) 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 (Dont 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 Recipe by: Good Morning America

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