1 pound beef tenderloin fillets, about 1 1/2 inches thick
Sea salt and freshly ground pepper to taste
1/2 cup blue cheese
18 crusty baguette slices, cut on the diagonal
Fresh arugula leaves
Instructions
Bring shiraz, broth and garlic to a boil in small saucepan. Simmer until mixture is reduced to about 1/3 cup; remove garlic and set aside.
Season beef with salt and pepper; grill over medium-high heat for about 5 minutes on each side or until meat is cooked to your liking. Let stand for 5 minutes, then thinly slice and pour reduced wine mixture over top, turning to coat meat.
Spread cheese onto baguette slices and top with beef. Drizzle a bit more wine mixture over each and top with an arugula leaf.
Note- To keep that cohesive feel in this recipe, choose a blue cheese with Australian roots.
Originally Submitted
6/1/2011
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