Grilled Beef Tenderloin In Cabernet Recipe | What's Cooking America (2024)

Print

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Author: What's Cooking America

Grilled Beef Tenderloin Steaks:

• 6(7-ounce)Beef Filet Mignon(beef tenderloin) or T-bone steaks, trimmed*
• 2tablespoonsbalsamic vinegar
• 2clovesgarlic,crushed
• 4sprigsrosemary,bruised
• 1/4cupolive oil
• 1teaspoonblack peppercorns,coarsely cracked
• 2tablespoonschive batons,cut 1-inch in length (for garnish)

Cabernet Sauce:

• 1cuponion,chopped into 1-inch pieces
• 1/2cupcarrot,chopped into 1-inch pieces
• 1/2cupcelery,chopped into 1-inch pieces
• 1/4cupolive oil
• 6clovesgarlic,crushed
• 2bay leaves
• 2tablespoonstomato paste
• 1/4cupBalsamic Vinegar
• 1/4cupred wine vinegar
• 2cupsred wine(preferably Cabernet wine)
• 1 1/2quartschicken stockor veal stock
• Saltand black pepper to taste

Grilled Beef Tenderloin Steaks in Cabernet Sauce Instructions:

1. 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.

2. Prepare Cabernet Sauce; set aside.

3. 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. Your steak is done when theinternal temperatureregisters 120 to 130 degrees F. on your instant-read meat thermometer:

4. Rare - 120 degrees F

5. Medium Rare - 125 degrees F

6. Medium - 130 degrees F

7. 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 theinternal temperatureregisters 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 digitalmeat thermometer.

8. 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).

9. 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.

10. Makes 6 servings.
    

Cabernet Sauce Instructions:

1. 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.

2. 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.