Gorgonzola Crusted Beef Tenderloin

For Port Wine Sauce: In a deep sauce pot, saute onion, carrot and celery in olive oil. Cook for 10-15 minutes over medium heat.

Next add garlic, peppercorns and beets. Cook for another 4-5 minutes then deglaze with port wine. Reduce by half for 20-25 minutes.

Add bay leaves and thyme, cook for 5 more minutes making sure to stir often. Lower heat and mount with butter. Season with salt and pepper and strain through fine mesh strainer. Hold hot until time to serve.

For Potatoes: Season potatoes with salt and pepper. Lightly smoke potatoes in stove top smoker for 3-5 minutes. In a preheated 350 degrees F oven, roast for 6 minutes.

For Mushroom Crust: In a very hot saute pan cook the shiitake mushrooms until soft. Remove from pan and place into food processor with gorgonzola. Add water, lemon juice and panko bread crumbs. Mix until smooth.

Place into mixing bowl, reserve until mushrooms are finished. Heat another saute pan until oil begins to smoke, saute crimini mushrooms until soft. Season with salt and pepper.

Remove from pan and chill. When mushrooms are cold, fold into mushroom-cheese mixture. Hold cold until meat is cooked.

For Beef Tenderloin: Season each filet with rosemary, salt and pepper. Using a hot cast iron pan, sear each filet in olive oil until cooked to desired temperature (just under temperature is desired). Crust with mushroom and place under broiler until crust browns. Allow 4-5 minutes to rest then serve.

Place small amount of potatoes in center of large plate. Drizzle port wine sauce around potatoes and place one filet onto top of potatoes. Serve.

Recipe Source: Tre, Top Chef Season 3