Grilled Peaches Wrapped with Smoked Tenderloin
topped with Balsamic Syrup & Mascarpone Cheese
- 1 ea. 12 oz. smoked Harris Ranch tenderloin
- sliced thin recipe to follow
- 2 ea. peaches cut into 6 pieces each
- Riesling simple syrup recipe to follow
- 1/2 cup balsamic vinegar Syrup recipe to follow
- 1/2 cup mascarpone cheese
- olive oil
- salt and pepper
- 2 " thick Harris Ranch beef tenderloin
- 2 cups dark balsamic vinegar
- 1/4 cup sugar granulated
- 1 sprig thyme
- 1/2 ea. shallots sliced
Heat the grill to 450 degrees
Brush the peaches with olive oil and season with salt and pepper. Grill the peaches 30-40 seconds each side producing nice grill marks, remove and cool slightly.
Glaze the peaches in the Riesling simple syrup, then wrap with the smoked tenderloin.
Pipe a small rosette of mascarpone cheese on to each peach.
Drizzle the balsamic syrup on the serving place and arrange the peaches. Yields 12 portions.
Smoked Tenderloin Preparation:
Season tenderloin with salt and pepper, and place in a smoker oven at 225 degrees.
Load 8 oz. of oak wood in the smoker's wood box. When oven begins to smoke heavily, cover the top vent hole and continue to smoke for five more minutes.
Remove tenderloin. Finish in the oven at 350 degrees to desired doneness. Remove, cool down and refrigerate. Best to do this the day before, makes it easier to slice the tenderloin.
Balsamic Syrup Preparation:
Combine all ingredients, and heat mixture to reduce by half. Strain and cool down.
Place into a tight sealed container and refrigerate.
When ready to use the syrup, leave out at room temperature for one hour. Yields 1 cup.
Riesling Simple Syrup Preparation:
Combine all ingredients and place on the stove simmer for 20 minutes till the sugar has dissolved
Remove from the heat and cool down.
Place into a air tight container and refrigerate. Yields 1 cup.