Grilled Beef Tenderloin with Cabernet Sauce

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Huge ingredient list for this recipe, but really simple to prep and cook. Beef tenderloin is not my favourite cut of beef, it's a little pricey and although super tender I find it bland. Enter the sauce - adds loads of flavour and kind of reminds me of HP sauce.
Wine for this segment provided by:
Newmans own.


Ingredients:

For the Marinade:
  • 6 beef filet mignons, find ones with uniform size
  • 2 tablespoons balsamic vinegar
  • 2 cloves crushed garlic
  • 4 sprigs bruised rosemary
  • 1/4 cup olive oil
  • 1 teaspoon cracked black pepper
  • Salt

For the Sauce:
  • 1 - 2 onions, chopped
  • 1 - 2 carrots, chopped
  • 1 - 2 stalks celery, chopped
  • 1/4 cup olive oil
  • 6 cloves crushed garlic
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1/4 cup balsamic vinegar
  • 1/4 cup red wine vinegar
  • 2 cups Cabernet (we used Newmans own)
  • 11/2 quarts roasted chicken stock
  • Salt and black pepper to taste

Method:

Marinade:

  • Mix the balsamic vinegar, garlic, rosemary, olive oil, and black peppercorns.
  • Place steaks in this marinade, either in a sealable container, or a ziploc bag.
  • Refrigerate from 4 hours to overnight.
  • Remove from fridge about 1 hour before cooking to allow steaks to reach room temp.
  • Wipe excess marinade off the steaks, this will give you those great grill marks.

Sauce preparation:
  • In a sauce pot, cook the onions, carrots, and celery in olive oil over medium heat until browned.
  • Add the garlic, bay leaves, and tomato paste; cook for about a minute, stirring.
  • Add the balsamic vinegar, red wine vinegar, and wine, bring to a boil, and simmer until reduced by two-thirds.
  • Add the chicken stock, bring to a boil, and simmer until reduced by two-thirds.
  • Strain and discard solids.
  • Return sauce to heat and simmer until it coats the back of a spoon.
  • Season with salt and pepper and keep warm.
  • Season the filet mignon steaks liberally with salt and grill over a med-hot fire to the desired degree of doneness.
  • Spoon the sauce over and around the steaks.

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