Olio Beef Tenderloin

Beef Tenderloin with Espresso Balsamic-Bleu Cheese Reduction


4 Beef Tenderloin steaks, 2 inches thick
2 Tbsp. Olio Traditional Aged Balsamic
3 Tbsp. Olio Rosemary Olive Oil
1 Tbsp. fresh Rosemary, chopped
Olio Himalayan Pink Sea Salt and freshly ground Black Pepper, to taste
1/2 c. Olio Espresso Balsamic
1/3 c. red wine
1/3 c. crumbled Blue Cheese
4 Shallots, peeled and sliced 1/8 inch thick
3 Tbsp. Olio Silver Tree Olive Oil, for roasting shallots


  1. Place filets in a Ziploc bag or airtight container. Drizzle Olio Traditional Aged Balsamic and Olio Rosemary Olive Oil over them. Sprinkle chopped rosemary, Olio Himalayan Pink Sea Salt  & pepper. Mix all ingredients together until filets are thoroughly and evenly coated.
  2. Marinate in refrigerator for at least one hour or overnight. Take out of refrigerator approximately 30 minutes before grilling. Grill to desired doneness.
  3. In a small saucepan on medium heat, immediately add the Olio Espresso Balsamic
  4. and red wine. Increase heat to high. Boil until reduced by half, about 5 minutes.
  5. Remove from heat and mix in blue cheese crumbles.
  6. Toss sliced shallots with enough olive oil to coat. Roast in 400 degree oven for 15-20 minutes.
  7. Place each steak on a plate. Pour blue cheese reduction on top of each. Place roasted shallot rings on top of reduction.

Recipe by Beth Scanlon, CC, Food Fare Carterersadapted from