Recipe for Grilled Tenderloin of Beef with Wilted Spinach, Gorgonzola Crea 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
GLACE ----------------
2 lb Veal bones, chopped
2 tbl Olive oil
1/4 cup Diced carrots
1/4 cup Diced onion
1/4 cup Diced celery
1 tbl Chopped garlic
1/4 x Cream sherry
1 cup Red wine
Sprig of thyme
1 x Bay leaf
3 cup Veal stock
Salt and pepper to taste
----------------- GORGONZOLA CREAM ----------------
1/4 cup Chopped shallots
1 tbl Chopped garlic
2 cup Heavy cream
1/4 cup Diced tomatoes
2 tbl Olive oil
1/4 cup Diced carrots
1/4 cup Chopped chives
3/4 cup Crumbled Gorgonzola
4 x 6-ounce fillets of beef tenderloin
Wilted spinach
Instructions:
Instructions: Complete title: GRILLED TENDERLOIN OF BEEF W/WILTED SPINACH, GORGONZOLA CREAM AND VEAL GLACE

In a small pan, heat olive oil until smoking hot. Add veal bones. Cook until brown

Add vegetables and cook until all vegetables are caramelized. Add cream sherry and cook until syrupy. Add wine, reduce down, and cook. Add stock, thyme, and bay leaf

Cook down by half and season.

Gorgonzola Cream: In a small pan, sweat shallots and garlic in olive oil.

Add cream and reduce by 1/4. Add tomatoes and carrots. Season with salt and black pepper. Add chives to finish. Grill tenderloin, medium rare. Serve on top of wilted spinach, garnish with beet chips, rosemary and thyme sprigs

Yield: 4 servings

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