Instructions

Chianti Sauce:

1. Heat medium size pot on medium heat. Cover bottom with oil and butter.
2. Add Maui onions.
3. Add small amount of sugar.
4. Cook until mixture begins to caramelize and turns dark.
5. Deglaze with Chianti wine vinegar. Let soak into onions.
6. Once vinegar is absorbed, add Chianti wine.
7. Cook and reduce.
8. Add veal or beef stock and reduce. Avoid over-boiling. Ready when not to thick or thin.

Crustini:

1. Preheat oven to 400 degrees.
2. In mixing bowl add unsalted butter.
3. Add Maytag Blue Cheese.
4. Add roasted garlic.
5. Add herb mixture.
6. Season with salt and pepper and mix.
7. On baking pan place baguettes.
8. Spread cheese mixture on top.
9. Bake until toasty.

Beef Tenderloin:

1. Heat skillet on high. Add 3 TBS olive oil.
2. Season top side of meat liberally with salt and pepper.
3. Sear seasoned side down.
4. Season top side. Turn and sear top side.
5. Note: if grilling, use mixture of cherry and pecan wood.

Asparagus:

1. Heat skillet on medium high. Add Extra Virgin olive oil.
2. Season asparagus with salt, pepper, oil and herb mixture.
3. Add to skillet and cook till tender, turning occasionally.

On serving plate arrange 2 Crustini baguettes. Add a few asparagus. Add 2 pieces of beef tenderloin. Spoon Chianti sauce on top.