This fantastic recipe is from the cookbook,
Not Afraid of Flavor, Recipes From Magnolia Grill,
by Ben and Karen Barker (University of North Carolina Press). The Magnolia Grill Restaurant is located in Durham, North Carolina.
Every dish served at this wonderful restaurant is outstanding!
I know the above photo of the steak is a
T-Bone steak and not a tenderloin, but you can use any type of steak that you like.
Cooking the Perfect Steak - Learn how to cook the perfect steak.
Check out all of Linda's
Beef Recipes using various cuts of beef.
Grilled Beef Tenderloin in Cabernet Sauce Recipe
Yields: 6 servings
Prep time: 15 min
Cook time: 15 min
Filet Mignon (Beef Tenderloin) or T-bone steaks (approximately 7 ounces each), trimmed*
2 tablespoons good-quality
4 sprigs rosemary
1 teaspoon coarsely cracked
(see recipe below)
2 tablespoons chive batons
, cut 1-inch in length (for garnish)
* Check out
Types of Steaks and Cooking Techniques for the Perfect Steak.
In a bowl or large resealable plastic bag, combine balsamic vinegar, garlic, rosemary, olive oil, and peppercorns; place steaks in the plastic bag or covered dish.
Refrigerate 3 to 4 hours or overnight.
Prepare Cabernet Sauce; set aside.
Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks. When you are ready to grill, preheat
Barbecue grill. Place steaks onto hot grill
and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a
meat thermometer to test for doneness:
What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef
Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do),
rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The
temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. So, pay attention to how long you let the cooked
steak sit before serving.
Residual Heat Definition:
Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a
general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be
in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat
must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the
residual heat to finish the cooking.
When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes
before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
Pour any juices from the steaks into the prepared
Cabernet Sauce; spoon the sauce over and around the steaks on individual serving plates. Sprinkle with chive batons and serve immediately.
Makes 6 servings.
onion, chopped into 1-inch pieces
1/2 cup carrot, chopped into 1-inch pieces
1/2 cup celery, chopped into 1-inch pieces
2 bay leaves
1/4 cup good-quality
1/4 cup red wine vinegar
2 cups red
wine (preferably Cabernet wine)
1 1/2 quarts veal stock or chicken stock
Salt and black pepper to taste
In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned. Add the garlic, bay leaves, and tomato paste;
cook 1 minute, stirring. Add the vinegars and wine, bring to a boil, and simmer until reduced by two-thirds. Add the veal or chicken stock, bring to a boil,
and simmer, skimming occasionally, until reduced by two-thirds. Strain through a fine-mesh strainer. Cool and refrigerate if not using immediately.
Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.