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Out in the backyard we marinade a beef tenderloin in balsamic and garlic, then grill it off. We finish up with a deep rich ...
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Hi, welcome to the Backyard. Today we are going to do a grilled beef tenderloin. We are going to marinate it first and then we are going to make a wonderful sauce going on top using this cabernet sauvignon.
So first off we are going to build the marinade for the steaks. So into a plastic container that we can seal and put in the fridge and shake, I am going to put some balsamic vinegar, some minced garlic, I have got 4 sprigs of rosemary and we are just going to bruise that. And as soon as you start bruising it you can really get that rosemary smell really strong; so that goes in and then some olive oil. Just give it a swirl to mix it up and then I have got a couple of steaks here and what you want to do is just get them into the marinade; just like marinating any other piece of meat. You get them in there and then, over the course of the next 3 or 4 hours, just turn them a few times; make sure that everything gets coated and we’ll put these on the grill for supper tonight.
The barbeque is ready to go. We have got a two-zone fire set up here in the German grill and you are looking for about a medium high heat. So, on to the steaks, and we’ll cook these to medium rare.
Yeah we’re done. So, pull these off and just a little bit of the cabernet sauce on the top—really thick reduction. Look at that? Serve that with some fresh garden vegetables, mashed potatoes, maybe an even a little bit of rice or the glass of the cabernet sauvignon that you used in the sauce and everybody will be smiling.
Thanks for stopping by. Hope to see you again soon.