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Ingredients
- 1 Tbsp. kosher salt
- 1 lb center cut beef tenderloin trimmed
- 1/4 c. balsamic vinegar
- 1/4 c. red wine
- 1 lrg shallot coarsely minced
- 1 tsp fresh rosemary coarsely minced
- 1 tsp fresh sage coarsely minced
- 1/4 tsp pepper
- 1 tsp vegetable oil
Directions
- Rub the salt all over the tenderloin for 1 to 2 min. Then chill the meat, uncovered, for 1 hour.
- In a blender, combine the vinegar, wine, shallot, rosemary, sage and pepper. Puree the mix and marinate the beef in it for 1 hour.
- Light a grill and coat the grate with vegetable oil. Remove the beef from the marinade and grill over medium warm coals, turning occasionally, till it is browned and medium rare - about 15 min. Transfer the meat to a cutting board and let it rest for 10 min.
- Strain the marinade into a small sauce pan, bring to a boil over medium high heat and simmer for 30 seconds. Slice the beef 1/3 inch thick and serve with the balsamic sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 262 | |
| Calories from Fat 139 | 53% |
| Total Fat 15.39g | 19% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.03g | |
| Cholesterol 59mg | 20% |
| Sodium 3273mg | 136% |
| Potassium 414mg | 12% |
| Total Carbs 3.54g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.48g | 2% |
| Protein 22.32g | 36% |
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