Beef Tenderloin with Gruyere and Spinach

beef tenderloin with gruyere and spinach

This is a very simple but incredibly elegant appetizer that will not only impress your guests but will also be exceptionally satisfying. Especially when served with the ideal wine pairing.

For white wine lovers, we recommend pairing this beef tenderloin with gruyere and spinach with: Santa Barbara Wine Company Chardonnay 2009. This refreshing style Chardonnay showcases citrus and lemon zest aromas, followed by a polished mouthful of stone fruit and a lively acidity. This Chardonnay is also ideal for poultry, seafood or simply dining Al fresco.

For those that prefer red wine, a perfect pairing is Charles Smith Merlot Velvet Devil 2011. It is medium-bodied with flavors of plum, bittersweet cocoa and hints of smoke and cedar. Balanced, rich and explosive this wine is so smooth, so naughty and yet so very, very nice!

For the beer lover we’d recommend Goose Island Pepe Nero. It is a Belgian Farmhouse Ale brewed with peppercorns and spice that will compliment the dish perfectly.

Beef Tenderloin with Gruyere and Spinach
1/2 Beef Tenderloin
1/3 lb Gruyere cheese, grated
6 oz spinach, chiffonade (very thinly sliced)
Black pepper and salt
Baguette bread, bias sliced

Oven: 400 degrees. Beef Tenderloin with Gruyere and Spinach


Sprinkle tenderloin with salt and pepper, roast in pre-heated oven for 35 to 40 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F, for medium-rare. Rest the tenderloin for 10 minutes under a foil tent.

Thinly slice the tenderloin, Place a thin coating of horseradish on top of the sliced baguette bread, place tenderloin on top of baguette, sprinkled grated Gruyere on top, broil until cheese melts.

After removing from the broiler, sprinkle spinach on top. Serve warm or room temperature.


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 Vine & Table #301