½ cup demi-glaze
2 tablespoons tomato puree
1 tablespoon green peppercorns
2 Niman Ranch Beef tenderloin Steaks (2-3 inches thick)
2 strips Nueske’s Applewood Smoked Bacon
3 ounces Gorgonzola cheese crumbles
Sea salt and freshly ground black pepper to taste
To make the green peppercorn bordelaise sauce, combine the demi-glaze, tomato puree, and peppercorns in a small sauce pan and simmer over low heat.
Preheat the grill to medium-high. Season the tenderloin filets with salt and pepper and wrap them with the bacon, securing with wooden skewer. For best results, soak the skewer in water for 20 minutes prior to use to prevent burning. Cook the steaks for 4-5 minutes per side, until medium rare, and transfer to an oven-proof tray or platter. Top each steak with half of the cheese and place briefly under the broiler and remove once cheese begins to melt and brown slightly. Transfer the steaks to plates and drizzle with the peppercorn sauce.
Serve with grilled asparagus and a glass of hearty red wine such as a cabernet sauvignon or French Bordeaux.
Courtesy of Morton’s Gourmet Market: 1924 S Osprey Ave, Sarasota; mortonsmarket.com