Recipe - Beef Tenderloin Crusted With Blue Cheese And Tomato Chutn

TOMATO CHUTNEY
10 Cloves garlic; peeled
1 Piece peeled fresh ginger;
(about 4 x 1inch)
One half cup Balsamic vinegar
One fourth cup Red wine vinegar
6 tablespoon Sugar
1 One fourth teaspoon Salt
Three fourths teaspoon Cayenne pepper; or to taste
12 lg Plum tomatoes; (20 ounces),
seeded
; and quartered

BEEF
1 Filet of beef; (3 to 4
pound)
2 cup 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 8cup microwavesafe 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 One fourth inch thick layer; you
will not use it all.

To Cook:

Preheat the oven to 450 degrees. Roast meat for 15 minutes (Don't 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 1/2inch slices. Serve
with remaining chutney.

Makes 68