Seared Beef Tenderloin With Black Sheep Cheese and Roasted TomatoesJan 09, 2013Posted by chefdanPrint
This is one of those dishes that isn’t really a dish at all – just a confluence of good ingredients that happened to be at hand, with the end result being something beautiful and delicious. You’ll never really be able to recreate this dish: My tomatoes were grown by a family friend, and my cheese came from a farm that anyone outside of Illinois isn’t going to have access to. But that is the beauty of cooking – if you use your favorite tomatoes and seek out your own special cheese, you’ll end up with a finished product that is different from mine, but just as good (or better), and more importantly, one that is personal to you and your dinner companions.
If you do happen to live in the Midwest, Black Sheep is one of the many delicious cheeses made by Prairie Fruits Farm in Champaign-Urbana, Illinois. It is an ash-washed-rind sheep’s milk cheese similar in style to a Robiola. If you don’t have access to Prairie Fruits cheeses, check out your local artisanal cheese maker or cheese shop for something similar in style.