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Sea salt
Fresh cracked black pepper

Ingredients



6 ounces cut beef tenderloin
4 each roma tomatoes
2 each olive oil poached artichokes
1 each baked potatoes
1 cup of balsamic vinegar

Grill beef tenderloin "Tagliata" olive poached baby artichokes,barbecue tomatoes on sliced baked potatoes, balsamic glaze

Preparation



Cut in half log wise the Roma tomatoes, place them in half sheet pan season it with sea salt and baked at 300 F. in a convection oven for 20 minutes, put the balsamic vinegar in a sauce pan and boil it to reduce to a syrupy consistency, chill it at room temperature.
Grill the beef tenderloin to a medium rare internal temperature, then rest the meat for few minutes, season it with sea salt and fresh cracked black pepper corn, thin sliced it and center on a rectagular dinner plate, garinished with the diced toasted baked potatoes, the warm olive oil poached baby artichokes, drizzled a balsamic glazed line on the side. Serve it!

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