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Grilled Beef Tenderloin in Cabernet Sauce
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I know the photo of the steak on the right is a T-Bone steak and not a tenderloin, but you can use any type of steak that you like. Check out all of Linda's Beef Recipes using various cuts of beef. Grilled Beef Tenderloin in Cabernet Sauce 6 beef filet mignons or T-bone steaks (approximately 7 ounces
each), trimmed* * 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. 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. Season the steaks liberally with salt 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: Rare - 120°F 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 Cabernet Sauce: 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.
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