Roast Filet of Beef with Roquefort & Olive Crust

Roast Filet of Beef with Roquefort & Olive Crust
Wilted Spinach & Caramelized Pearl Onions

Serves: 2

Recipe by Lynmar Estate Chef David Frakes

Beef Marinade

2 8oz Beef filets

6 cloves garlic, thinly sliced

1/4 C Rosemary leaves, whole

2 Bay leaves cut into strips

1/4 C Corn oil

Place ingredients together in a small dish, cover with plastic wrap and refrigerate overnight.

Crust

1 oz Roquefort

1 t Black olives, minced (Kalamata, Nicoise or other)

1/8 t Garlic, minced

1 T Herbs of choice (parsley, chives, marjoram, etc.)

Mix ingredients together in a small bowl with a wooden spoon.

Beef Preparation

1 T Seasoned breadcrumbs

1. Preheat oven to 400 degrees.
2. Remove beef from marinade & season both sides with kosher salt and fresh cracked black pepper.
3. Heat an oiled skillet or large pan over medium-high heat.
4. Carefully add beef filets and sear for about 4-5 minutes on each side, or until a nice golden brown.
5. Remove from pan, but save pan to cook spinach, and place on a rack-lined sheet pan.
6. Place beef in oven and cook for about 3-4 minutes, or until thermometer reads 130-135 degrees for rare-medium rare.
7. Remove beef from oven, top with cheese-olive crust mix, sprinkle with breadcrumbs and place back in oven for 1-2 minutes.

Caramelized Pearl Onions

6-10 Pearl onions, peeled

1 T Butter

1 t Balsamic Vinegar

Salt & Pepper to taste

1. Sauté onions in butter until golden brown, about 10-15 minutes. Deglaze with vinegar, season and reserve.

Wilted Spinach

4 Large handfuls spinach, cleaned & de-stemmed

Salt & Pepper to taste

1. Heat the pan used to cook the beef, add a little olive oil and add spinach.
2. Cook for 2-3 minutes, or until just wilted.
3. Season

To Plate

Place a little spinach in the center of the plate, place beef on top of spinach, then spoon onions around beef. Serve immediately.

Suggested Wine Pairing: AMDG Pinot Noir