This fantastic Grilled Beef Tenderloin Steak in Cabernet Sauce recipe is from
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 below 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 Steaks 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. You steak is done when the
internal temperature registers 120 to 130 degrees F. on your instant-read meat thermometer:
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 when the
internal temperature registers 120 degrees F. and starts to become medium rare at 125 or 130 degrees F.
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. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
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.