Ingredients
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1/2
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1/2
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1/2
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2
-
8
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-
-
-
-
-
-
-
-
-
Directions
Grilled Beef Tenderloin Steaks in Balsamic Marinade,This is a very simple but delicious marinade. The balsamic vinegar gives the grilled steaks a deep, rich color and flavor which nicely compliments the natural flavor of the steaks. Bon Appetit, July 1998.,Thank goodness I tasted this before I brushed it on my steaks. It tasted horrible. I’d used the last of my balsamic vinegar so I couldn’t just toss it and start over again (which I would have preferred to do), so I added some honey. I’ll update after I grill the steaks, but for pity’s sake, don’t use this recipe as written. Doctor it up. A lot.,I had made a quicker pantry style version of this with balsamic vinaigrette dressing, about a cup and a half with a spoon of the pre-minced jars of garlic, and LOTS of pepper and salt. used sirloin just because its what I had, and frayed them on a scorching hot pan and waited for a little colour on them before dumping all of the marinade over it and cooked it in the sauce. The marinade thickened and the steak was perffff.. I love ANYTHING balsamic.
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Steps
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1
Done
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Puree Vinegar, Oil, Shallots and Rosemary in Blender Until Almost Smooth. Pour Into 13x9x2 Inch Glass Baking Dish. Add Steaks; Turn to Coat With Marinade. Cover and Refrigerate at Least 6 Hours and Up to 1 Day, Turning Steaks Occasionally. |
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2
Done
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Prepare Barbecue (medium-High Heat). Remove Steaks from Marinade; Sprinkle With Salt and Pepper. Grill Steaks to Desired Doneness, About 6 Minutes Per Side For Medium-Rare. |
