Over head view of Beef Tenderloin with Ontario Taleggio & Confit Onions on a round blue plate on top of a blue napkin beside a plate of sliced cheese.

Beef Tenderloin with Ontario Taleggio & Confit Onions

Author Icon Missy Hui Nov 10 2021
Inspired
Serving Time Icon 50 Min
Serves Number Icon Serves 4

Dinner is served! Made with rich and creamy Albert's Leap Le Bon Secret in Vaughan, Ontario, this Beef Tenderloin with Ontario Taleggio & Confit Onions recipe by Chef Missy Hui is the perfect dish to elevate your hosting skills.

Bottle of Henry of Pelham Pinot Noir Old Vines.

Wine Pairing

Pair this mouth-watering dish with Henry of Pelham's Old Vines Baco Noir, a deep, dark red wine with ripe flavours of currant and blueberry fruit. It's spicy, rich and smooth, with a toasty oak finish.

Please enjoy responsibly.

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Prep 10 Min

Cook 40 Min

Ingredients

Albert's Leap Le Bon Secret

Albert's Leap Le Bon Secret produced by Quality Cheese in Vaughan, Ontario, is a creamy and mild cheese with a delicate hint of sweet and sour flavour, with a soft and velvety consistency.

Method

Step 1

Preheat oven to 375°F (190°C).

 

Step 2

Place beef tenderloin on countertop to come to room temperature.

 

Step 3

Combine onions, green onions, pearl onions, garlic, thyme, butter and canola with a small amount of salt and black pepper. Put in a pan (ideally cast iron) and place in the preheated oven.

 

Step 4

Roast onions until lightly golden and very tender, approximately 30 minutes.

 

Step 5

Leaving as much butter and oil in the pan as possible, transfer the onion mixture to a bowl and use a fork to lightly mash the garlic, almost like a paste. Mix garlic paste throughout onion mixture.

 

Step 6

Using the same pan you cooked the onions in, with butter and oil reserved, place the pan on the stove top over medium-high heat.

 

Step 7

Season tenderloin with salt and pepper and then place it in the hot pan. Sear for 1-2 minutes per side, depending on your preferred degree of doneness. (For a medallion with a 3cm thickness, a 2 minute sear per side will give you a nice medium centre.)

 

Step 8

Spoon onions over tenderloin, spoon vinegar over onions and cover with a piece of Albert’s Leap Le Bon Secret.

 

Step 9

Place pan back in oven for 1 minute until cheese is just melted.

 

Step 10

Remove from oven and let rest for 3-5 minutes before serving.

 

Enjoy!

Chef Tip

The confit onion and Albert’s Leap Le Bon Secret makes a fantastic crostini topping over grilled crusty bread. Alternatively, substituting a “meaty” mushroom like portabello or king oyster in place of the beef tenderloin can make for a decadent side dish or vegetarian main.

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