Denton County Living Well Magazine January/February 2018 | Page 47

Grilled Filet with Roasted Beets and Brussels
with Bacon and Blue Cheese
Season both sides of beef tenderloin with salt and pepper. Leave to rest.
Peel beet root and cut into 1/2 inch cubes.
Mince 1-2 cloves garlic and finely chop a sprig of rosemary.
Toss the cubed beet, garlic and rosemary with olive oil, salt and pepper.
Line a cooking sheet with aluminum foil and roast 20 minutes at 425 degrees.
Fry 2 slices of bacon until crispy and remove from pan.
Add tenderloin and sear for 2 minutes on each side.
Slice cleaned and trimmed brussels sprouts. Toss with olive oil and 1 clove minced garlic.
Add to hot pan with bacon drippings. Sauté in pan until charred. Add crumbled bacon
and top with crumbled blue cheese.
Grill or broil tenderloin for 4-6 minutes until desired doneness.