Roast Filet of Beef with Roquefort & Olive Crust

Serves: 2

Recipe by Lynmar Estate Chef David Frakes

Beef Marinade

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

Crust

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

Beef Preparation

  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

  1. Sauté onions in butter until golden brown, about 10-15 minutes.
  2. Deglaze with vinegar, season and reserve.
  3. Salt & Pepper to taste

Wilted Spinach

  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. Salt & Pepper to taste.

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