¼ cup olive oil
6 pearl onions, peeled
¼ cup minced shallots
1 cup Port wine
1 cup demi-glace sauce
4 tablespoons Cabot Salted Butter, tablespoon size pieces
Salt and ground black pepper to taste
12 ounces Cabot Extra Sharp Cheddar, cut into 4 triangles
4 (5-inch square) spring roll wrappers
4 (8-ounce) beef tenderloins
HEAT olive oil in a small saucepan over medium-high heat; add pearl onions and shallots and sauté until golden brown.
ADD wine; bring to simmer and cook until reduced by half.
ADD demi-glace, then whisk in tablespoon butter slices (do not melt). Season sauce with salt and pepper. Cover and set aside to keep warm.
PREHEAT oven to 375°F. Preheat grill or grill pan.
WRAP each triangle of cheese in spring roll wrapper.
GRILL beef tenderloins to desired degree of doneness. Meanwhile, bake cheese just until soft, about 5 minutes.
SERVE each tenderloin topped with piece of wrapped cheese and warm pearl onion sauce.
Recipe courtesy of Cranwell Resort, Spa and Golf Club, Lenox, MA.