Menu
Balsamic Charred Grass-Fed Beef Tenderloin
Balsamic Charred Grass-Fed Beef Tenderloin
Ingredients
Balsamic Glaze
- 2 Tbsp butter
- 1/4 cup shallots sliced
- 1/4 cup honey
- 1 cup balsamic vinegar
- 1/2 cup fresh squeezed orange juice
- 2 cups veal stock
Tenderloin
- 8 each 6 oz. grass-fed tenderloin steaks
- 1 cup balsamic glaze
Instructions
For the Balsamic Glaze:
- Heat butter in a saucepan over medium heat. Add shallots and cook until translucent. Add rest of ingredients and bring to a boil. Drop heat to simmer and cook until reduced by 50%. Strain through a fine strainer and reserve. Set aside 1/4 cup glaze for vegetable recipe, below.
For the Tenderloin:
- Heat grill. Place steaks in a bowl and add 1 cup balsamic glaze, toss to coat. Marinate for at least 30 minutes in refrigerator.
- Grill steaks to desired doneness, brushing each side with glaze while cooking. Remove from grill and let rest for 5 minutes.
Check out other Summer recipes!
Let's Connect!
Share, Like, Repeat
Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
Corporate and Campus Restaurants | Fine Arts and Distinctive Community Dining | Exceptional Catering