Beef Tenderloin

If you’re going to make this appetizer, hide one for yourself. They’ll go fast!

Ingredients

• 1 lb. tenderloin of beef, sliced thin
• Fire N’ Lime BLND®
• 1 lb. bacon (12 slices), cut in half
• 2 ounces blue cheese, crumbled
• ½ cup Marinara Mia® SPRD® 
• 2 tbs. chives, finely chopped
• 24 toothpicks
• 2 shallots, cut into thin rings
• 4 tbs., balsamic vinegar glaze
• ¼ cup, fresh basil, roughly chopped
• ½ cup marinated sun-dried tomatoes, julienned

Directions

1. Pre-heat a cast iron skillet on medium to high heat and partially cook the bacon.
2. Once the bacon is ¾ of the way cooked, remove the bacon from the skillet and place onto a plate layered with paper towels to absorb the fat. Reserve bacon fat in the skillet.
3. Heat oven to 450°F degrees.
4. Trim the tenderloin pieces so they are about ½ ounce each.
5. Mix together the Marinara Mia® SPRD®, blue cheese and chives.
6. Lay a piece of bacon on a large plate. Place a tenderloin medallion on top of the piece of bacon. Season the tenderloin slices with Fire N’ Lime BLND®.
7. Take a small amount of the Marinara Mia® and Blue Cheese SPRD® and place in the middle of the tenderloin medallion.
8. Roll the tenderloin medallions up in the bacon and secure with a toothpick.
9. After all the medallions are assembled, add the bites to the warm skillet.
10. Place the skillet in the oven for 2 to 4 minutes. Remove skillet from oven, rotate the bites to brown both sides. Cook another 2 to 4 minutes or until the cheese starts to melt out. Remove from oven and transfer to a serving plate.
11. Drizzle with balsamic vinegar glaze and sprinkle with basil and sun-dried tomatoes.