Ring Bros. Marketplace - Napoleon Of Beef Tenderloin

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Recipes

Napoleon Of Beef Tenderloin
Serves 4

4-2” Beef Tenderloin Steaks
2 Grilled Portabella Mushrooms, sliced
1 Roasted Red Pepper, sliced
2 cups Baby Spinach, wilted
3/4 cup Vidalia Onion Confit
4 Croutons, same size as steaks
4 Long Rosemary Stalks, trimmed

Marinade
1 Tbsp. Olive Oil
1/4 cup Red Wine
2 tsp. Thyme
1 tsp. Rosemary
1 Tbsp. Parsley
2 tsp. Paprika
1 Tbsp. Garlic, minced
Salt and Pepper to taste

   Place all of the marinade ingredients in a bowl and combine. Place the steaks in the marinade and marinate for 30 minutes. Preheat grill to medium high heat. Place the steaks on the grill and cook for 5-8 minutes. Give the steaks a quarter turn and grill another 5-8. Turn over and repeat until desired doneness. While the steak is cooking heat mushrooms, peppers, onions, sauce and wilt the spinach. When the steaks have finished cooking remove from the grill and let rest for 5 minutes. Place a crouton in the center of each plate. This will absorb any juices that flow from the steak. Ring the crouton with the wilted spinach. Slice the steak into thirds, like a Big Mac bun. Place the bottom slice on the crouton and top with the mushrooms and peppers. Place the center slice of beef onto the stack and top with the onion confit. Top with the last slice of beef and skewer with the rosemary stalk. Drizzle the plate with sauce and serve.

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