Filet Mignon with Aged Vermont Cheddar Cheese and Port Wine-Glazed Pearl Onions

Recipe for individual portion

Makes almost 2 quarts
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  • 1 8-oz beef tenderloin per person
  • 3 oz Aged Vermont Cheddar cheese, cut into triangles
  • ¼ sheet springroll wrapper
  • 4 pearl onions, peeled
  • 2 oz Port wine
  • 2 oz demi-glace
  • ½ oz minced shallots
  • ½ oz butter
  • 1 tbsp olive oil


Heat olive oil in small sauce pan. Add pearl onions and shallots and sauté until golden
brown. Deglaze with Port wine and reduce sauce by half. Finish with Bordelaise sauce, then
finish with butter. Season to taste; set aside.


Cut cheese into triangles. Wrap with spring roll wrapper. Place tenderloin on grill and cook to
desired doneness. Bake cheese in oven until soft. Place tenderloin on plate. Top with cheese
and finish with heated pearl onion sauce.