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Place golden beets in a medium-size pot and cover with water. Simmer until tender - 20 minutes. Remove from water and let cool slightly before peeling. Place half of the beets into a blender and add the hot chicken stock, 2 ounces of the Gorgonzola cheese, and the Fustini’s 12 Year White Balsamic Vinegar. Blend until smooth, season with salt and pepper and set aside keeping warm.
Slice the rest of the beets thinly. Season the beef tenderloin with salt and pepper. Heat the 2 tablespoons of Fustini's Single Varietal olive oil in a large skillet over moderate heat and add the butter. When the butter has melted, add the tenderloin steaks and cook for 6 to 8 minutes on one side. Turn steaks over and cook until desired temperature is achieved. Remove from the pan and let rest a few minutes.
Roughly chop the beet greens and add to the pan after the beef is out. Sauté for a few minutes until wilted.
To serve, place some wilted greens on the bottom of each serving plate, top with a few slices of beets and a steak. Garnish with some sauce around and over and a sprinkle of Gorgonzola cheese and a drizzle of Fustini’s Single Varietal olive oil.
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