Main Dish

Beef Tenderloin Pops with Macaroni and Cheese

Viszlay Vineyards

851 Limerick Lane
Healdsburg, CA 95448

  • RECIPE YEAR: 2019
  • RECIPE BY: Kathie King, K King Catering
  • YIELD: Serves 6
  • PAIRS WELL WITH: 2014 Five Vines

These savory beef tenderloin pops are served with a creamy macaroni and cheese that's made with three types of cheese. For the perfect pairing, serve Viszlay Vineyards' Five Vines, a Bordeaux-style blend.

Beef Tenderloin Pops

  • 2 beef tenderloin steaks, each 10 to 12 ounces
  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
To prepare the beef tenderloin pops, preheat the oven to 400°F.  

Heat a large cast-iron fry pan over high heat for 5 minutes. Pat the steaks dry with paper towels and brush all over with the olive oil. Season the steaks all over, including the sides, with the salt and black pepper. Sear the steaks in the hot pan, top bottom and sides evenly, about 2 minutes per side.

Transfer the steaks to a baking sheet; set the fry pan aside to use for the glaze. Roast the steaks in the oven until an instant-read thermometer inserted into the thickest part of the meat registers 125°F for medium-rare, 8 to 10 minutes. 

Remove from the oven, cover the baking sheet tightly with aluminum foil and let rest for 10 minutes. Transfer the steaks to a cutting board and cut into bite-size pieces. Thread the pieces onto skewers.

Mushroom, Parsley and Dijon Glaze

  • 2 tablespoons unsalted butter
  • 10 ounces fresh mushrooms, chopped
  • 2 tablespoons dry sherry
  • 1/2 teaspoon kosher salt, plus more, to taste
  • 1/4 teaspoon freshly ground black pepper, plus more, to taste
  • 1 tablespoon olive oil
  • 2 large shallots, minced
  • 3 tablespoons brandy
  • 1 1/4 cups heavy cream
  • 1/4 cup Dijon mustard
  • 2 tablespoons minced fresh flat-leaf parsley
To prepare the glaze, in a sauté pan over medium heat, melt the butter. Add the mushrooms and cook, stirring occasionally, until starting to soften, 4 to 5 minutes. Add the sherry and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Sprinkle with the salt and black pepper. Remove from the heat.

Without wiping out the pan used to sear the steaks, add the olive oil to the pan, set over medium heat and add the shallots. Cook, stirring occasionally, until starting to soften, about 2 minutes. Add the brandy and deglaze the pan, stirring to scrape up the browned bits, until the brandy has evaporated and the shallots are tender, about 2 minutes. Stir in the mushrooms and cream and simmer until thickened, 4 to 5 minutes. Stir in the mustard and adjust the seasoning with salt and black pepper.

Coat the skewered beef with the glaze and sprinkle with the parsley.

Macaroni and Cheese

  • 8 tablespoons unsalted butter
  • 1 yellow onion, finely diced
  • Kosher salt, to taste
  • 6 slices bread, each torn into quarters
  • 3 tablespoons unsalted butter, cut into pieces and chilled
  • 1 pound macaroni
  • 6 tablespoons all-purpose flour
  • 1 1/2 teaspoons dry mustard
  • 1/4 teaspoon cayenne pepper
  • 5 cups milk
  • 2 cups shredded Monterey jack cheese
  • 2 cups shredded Gouda cheese
  • 1 cup shredded Gruyère cheese
To prepare the macaroni and cheese, preheat the oven to 375°F.  

In a fry pan over medium heat, melt 2 tablespoons of the butter. Add the onion, season with salt and cook, stirring frequently, until softened, 4 to 5 minutes. Remove from the heat.

In a food processor, combine the bread and the 3 tablespoons chilled butter and pulse until coarse crumbs form, about 10 pulses. Set aside.

In a large pot over high heat, bring 4 quarts water to a boil. Add 1 tablespoon salt and the macaroni and cook according to the package instructions. Drain well.

In the same pot used for the macaroni, melt the remaining 6 tablespoons butter over medium-high heat. Add the flour, dry mustard, 1 tablespoon salt and the cayenne and cook, whisking constantly, until the mixture is fragrant and deepens in color, about 1 minute. Gradually whisk in the milk and bring to a boil, whisking constantly. Reduce the heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes.

Remove the pot from the heat and slowly whisk in the Monterey jack, Gouda and Gruyère until completely melted. Add the onion and stir to combine. Add the macaroni to the sauce, return the pot to medium-low heat and cook, stirring constantly, until the mixture is heated through, about 6 minutes.

Transfer the macaroni mixture to a 9-by-13-inch baking dish and sprinkle with the bread crumb mixture. Bake in the oven  until the crumb topping is golden, about 15 minutes, checking often.

Serve the macaroni with the beef tenderloin pops.

Viszlay Vineyards

851 Limerick Lane
Healdsburg, CA 95448