Beef Tenderloin Crusted With Blue Cheese And Tomato Chutn Recipe

• 10 x Cloves garlic, peeled
• 1 piece peeled fresh ginger, (about 4 x 1-inch)
• 1/2 c. Balsamic vinegar
• 1/4 c. Red wine vinegar
• 6 Tbsp. Sugar
• 1 1/4 tsp Salt
• 3/4 tsp Cayenne pepper, or possibly to taste
• 12 lrg Plum tomatoes, (20 ounces), seeded and quartered
• 1 x Filet of beef, (3 to 4 lb.)
• 2 c. Blue or possibly mild Roquefort cheese, crumbled (about 6 to 8 ounces) Italian parsley and tomatoes for garnish, (purchase some cherry tomatoes and some dry tomatoes)

Directions