Join “Jayni’s Kitchen” this week for “The Teller’s Catering Incident: Backstage with Chef Todd Meyer and String Cheese Incident.”

Meyer, of Teller’s restaurant, cooked the following recipes for The String Cheese Incident at the Wakarusa Music Festival.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

GARLIC STUDDED WHOLE BEEF TENDERLOIN

1 5 to 6-pound whole beef tenderloin

8 peeled garlic cloves, thinly sliced

salt & black pepper, to taste

Marinade:

3/4 cup balsamic vinegar

2 tablespoons chopped garlic

1/4 cup extra-virgin olive oil

Balsamic Baste:

1 cup balsamic vinegar

Remove the fat and silver skin from the tenderloin and peel the side muscle off. Cut slits in the tenderloin about 1 1/2 inches apart and insert a garlic sliver into each hole. Season the tenderloin with salt and pepper and place it in a large baking dish.

Marinade: In a medium bowl, combine the balsamic vinegar and the chopped garlic. Whisk in the olive oil. Pour the marinade over the tenderloin. Cover and refrigerate for 4 to 12 hours, turning the meat two or three times.

Balsamic Baste: Heat 1 cup of balsamic vinegar in a small saucepan over medium heat. Simmer until the vinegar is reduced by two-thirds and becomes syrupy.

To grill the tenderloin, place it on a gas grill over high heat or over hot charcoals. Brown on all sides (about 1 minute per side). Brush the tenderloin with the balsamic baste and grill, covered, over indirect heat. Turn the tenderloin frequently, basting occasionally, until an instant-read thermometer placed in the thickest part of the meat reaches 125 to 130 degrees for rare to medium rare, or 135 to 140 degrees for medium. Place the tenderloin on a platter and tent with aluminum foil. Let rest for 20 to 30 minutes before carving. Slice and serve the tenderloin with Maytag Blue Cheese Sauce (recipe follows). Serves 6.

MAYTAG BLUE CHEESE SAUCE

2 tablespoons extra-virgin olive oil

2 tablespoons chopped shallot

1/2 cup dry white wine

1 teaspoon fresh rosemary, chopped

1/2 teaspoon fresh thyme, chopped

1 cup heavy cream

4 ounces crumbled Maytag blue cheese, room temperature

Salt and white pepper, to taste

In a small saucepan, heat the olive oil over medium heat. Add the chopped shallot and cook until translucent, stirring occasionally. Add the white wine, rosemary and thyme. Raise the heat to medium-high and reduce the wine by half. Add the cream and again reduce by half, or until the mixture is slightly thickened. Off heat, stir in the blue cheese. Season with salt and pepper.