Presented by: Brad Johnson | Creekside West, Yakima

serves 4

Ingredients for Gorgonzola Cream

• 3 cups heavy cream
• 1 cup gorgonzola cheese

Ingredients for Balsamic Reduction

• 3 cups balsamic vinegar

Ingredients for Garlic Mashed Potatoes

• 1 cup heavy cream
• 1/2 block butter
• 5 lbs Yukon potatoes
• 1 Tbsp + 1 tsp kosher salt
• 1 tsp ground black pepper
• 1 Tbsp + 1/2 tsp granulated garlic

Ingredients for Tenderloins

• 4 6-8 oz beef tenderloin filets
• 2 Tbsp oil
• salt and pepper to taste

Preparation

GORGONZOLA CREAM: In a heavy saucepan, on medium low heat, simmer the heavy cream until it reduces by one quarter. Using a wire whisk, blend in the gorgonzola cheese, and break up the chunks. Simmer sauce until cheese has begun to melt and sauce becomes thickened.

BALSAMIC REDUCTION: Add balsamic vinegar to a sauce pan and reduce on medium-high heat, until one cup has become less than one and vinegar has become a syrup consistency.

GARLIC MASHED POTATOES: Boil potatoes in a stock pot until tender. while potatoes are boiling, melt the butter and garlic in heavy saucepan over medium-low heat. When the potatoes are ready, strain off the water, and add them to a mixer. Slowly add the cream mixture and salt and pepper to the potatoes, and mix until creamy and ready.

TENDERLOIN: Preheat oven to 400 degrees. Season the meat in pan, heat oil in saute pan over med-high heat. Once the oil begins to smoke, add the tenderloins and sear on both sides until well caramelized. Add to oven and cook to your liking.