Grilled Beef Tenderloin with Cabernet Sauce

• 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

• 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

• 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.

• 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.