Grilled Beef Tenderloin in Cabernet Sauce
Filet Mignon Steak Recipe - How To Cook The Perfect Steak

This fantastic recipe is from the cookbook, Not Afraid of Flavor, Recipes From Magnolia Grill, by Ben & 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.

* Check out Types of Steaks and Cooking Techniques for the Perfect Steak.

Preparation:

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:

Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F

 

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 meat thermometer. This 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: Thermapen Thermometer. 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. 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).

Cabernet Sauce:
1 cup onion, chopped into 1-inch pieces
1/2 cup carrot, chopped into 1-inch pieces
1/2 cup celery, chopped into 1-inch pieces
1/4 cup olive oil
6 cloves garlic, crushed
2 bay leaves
2 tablespoons tomato paste
1/4 cup good-quality Balsamic Vinegar
1/4 cup red wine vinegar
2 cups red wine (preferably Cabernet)
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.