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
Crispy phyllo cups filled with beef tenderloin, blue cheese, and caramelized onion jam. Impress your guests with this easy recipe for an elegant appetizer.
  • 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 tenderloin 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 tenderloin medallions 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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