Tasty Thursday

Try this hearty dish from Jon Bonnell's Fine Texas Cuisine. 

Goat Cheese and Pine Nut-Crusted Beef Tenderloin
2 tablespoons pine nuts
1 teaspoon chopped thyme
1 teaspoon chopped chives
1/2 clove garlic, minced
4 tablespoons fresh Texas goat cheese
2 pinches of kosher salt, divided
1 (7-ounce) beef tenderloin fillet
Pinch of freshly ground black pepper
1/2 teaspoon canola oil

Lightly toast the pine nuts in a dry nonstick pan to a light golden brown. Combine the herbs, garlic, goat cheese, and a pinch of salt. Season the fillet with salt and pepper, then sear in canola oil. Be sure to brown each side of the fillet before turning over to really caramelize the outside. If the beef is thick, it may be necessary to finish cooking in the oven. Cook to desired temperature. When the beef is almost finished, smother the top with the herb goat cheese mixture and place in the oven for 1 minute to warm the cheese. Top with the toasted pine nuts and serve.

Serves 1

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