Burlock Coast Beef Tenderloin and Stuffed Onion Recipe – Fort Lauderdale

 

Burlock Coast Grilled Beef Tenderloin with Stuffed Onion – Serves 6
Photo Credit: Burlock Coast

Cooking the Beef:

1-5 lb.Whole Beef Tenderloin
Kosher Salt
Cracked Black Pepper
5 Tbs. Olive Oil
¼lb butter (melted)

Trim the tenderloin. Rub the tenderloin with olive oil and season with salt and pepper. Place the beef over a high grill fire, and sear on all sides. Place on the upper rack and roast until the desired temperature. Baste with butter every couple of minutes during the cooking process.

Stuffed Onion:

6 medium Vidalia Onions
3 Yukon Potatoes
2 cups milk
2 Bay leaves
1 Tbs. Horseradish
1 Tbs. Minced garlic
1 cup cream
½ cup grated Gruyere cheese

Peel and slice the potatoes thinly. Bake them covered in a small dish with cream, horseradish, garlic, and salt at 325degrees for about 25 minutes. Remove the potato from the oven and toss in the cheese. Mix the cheese around until melted and season again with salt to taste. Let the mixture cool and then refrigerate. Place the Onions (whole) with the milk, bay leaf, salt, and enough water to cover everything. Bring the mixture to a boil and turn the onions down to a simmer for 10minutes. Remove them from the heat and let them cool in the liquid.

Remove the onions from the milk and trim them as demonstrated in the class. Stuff the onions with the potato gratin mixture. Place the cut side down in a baking dish and season the onion on top with some olive oil, salt, and pepper. Bake the onions for 10 minutes before serving in a 350-degree oven.

Herb Salsa:

1 large bunches parsley picked (leaves only and chopped)
1 Tbs. Chopped dill
1 Tbs. Chopped chives
1 Tbs. Chopped tarragon
1 Tbs. Chopped Basil
3 Jalapeno peppers (minced)
2 shallots (minced)
olive oil to cover
1 tbs. Chopped garlic
salt and pepper
2 Tbs. Champagne vinegar

Mix the ingredients together and season with salt and pepper. Make one-hour before serving.

To serve: Slice the beef and serve with the salsa and roasted onion.

Enjoy!

Zulma Torres

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