GRILLED BEEF TENDERLOIN Ingredients 4 beef fillet medallions, (about 6 to 8 ounces each) Olive oil, for brushing 2 teaspoons kosher salt Freshly ground black pepper Sauce: 3 shallots, sliced 2 cloves garlic 1/4 cup white wine vinegar 1 cup fresh flat-leaf parsley leaves 1/2 cup fresh cilantro leaves 1/4 cup chopped chives 1/4 cup fresh tarragon leaves 3/4 cup extra-virgin olive oil, plus more for brushing steak 1/4 cup white wine vinegar 1 1/4 teaspoons kosher salt Freshly ground black pepper Directions A half-hour before cooking, remove the medallions from refrigerator. Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce. Season with salt and pepper and the sauce is ready to serve. Prepare a grill or a stove top grill pan with a medium-high heat fire. Brush meat lightly with olive oil and season with salt and pepper. Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes. Turn the medallions and continue to grill until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before serving. Divide medallions among plates and drizzle with some of the sauce. Serve. Pass the remaining sauce at the table. from foodnetwork/recipes
Posted on: Mon, 25 Nov 2013 10:31:51 +0000
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