Tenderloin Phyllo Cups with Blue Cheese and Caramelized Onion Jam recipe provided by the Certified Angus Beef® brand.

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Tenderloin Phyllo Cups with Blue Cheese and Caramelized Onion Jam

Serves 15


  • 1 pound Certified Angus Beef ® tenderloin medallions, about 2-inches thick
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • 2 tablespoons plus 2 teaspoons sherry vinegar
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 1 Granny Smith apple, cored, peeled and diced
  • 1/4 cup whiskey
  • 1/3 cup finely crumbled blue cheese
  • 2 packages frozen phyllo cups (30 cups)


  1. Whisk together Dijon, soy and 2-tablespoons vinegar; pour into a sturdy zipper-locking plastic bag. Add medallions and marinate 1 hour while making caramelized onion jam.
  2. Melt butter in a large frying pan over medium-low heat. Add onion and apples. Allow to caramelize slowly for at least 45 minutes, stirring occasionally. Add 2-teaspoons sherry vinegar and the whiskey and cook for an additional 5 minutes; turn off the heat.
  3. Remove tenderloins from marinade, pat dry and sear or grill over medium-high heat for 4-5 minutes per side, or until they reach an internal temperature of 125°F for medium rare. Loosely tent with foil and allow to rest while assembling cups.
  4. Fill each phyllo cup with about one scant tablespoon of filling and a teaspoon of crumbled bleu cheese. Bake in oven at 375°F for 8-10 minutes, or until cups begin to brown and filling is warmed through.
  5. Slice tenderloin medallions into 3-inch long strips, about 1/4-inch thick. Lay a folded slice of tenderloin atop each phyllo cup.


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