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Balsamic Charred Grass-Fed Beef Tenderloin

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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.