Robert Rothschild Tenderloin Skewers
- 12 oz beef tenderloin
- Olive oil
- Salt and pepper to taste
- 1/2 cup Port wine
- 1/4 cup heavy cream
- 1 jar Robert Rothschild Farm Artichoke Spinach Dip with Cream Cheese
Preheat oven to 450 degrees. Lightly brush tenderloin on both sides with olive oil and then season with salt and pepper. Grill tenderloin for 2-3 minutes on each side, then finish cooking in the oven for 15 minutes for medium rare (or longer to desired doneness.) Meanwhile, bring port wine to a boil in a small saucepan. Reduce heat and siimmer for about 20 minutes until wine is reduced down to syrup consistency. In another small saucepan, whisk together heavy cream and Rothschild Artichoke Spinach Dip with Cream Cheese. Bring to a light simmer to heat into cheese fondue. To serve, cut tenderloin into bite size pieces and place each piece on a small skewer. Spoon some artichoke spinach fondue onto a serving plate. Drizzle some port wine reduction on top of fondue. Place 4-5 tenderloin skewers on top and enjoy.