Red Grill Angus Beef Tenderloin Steak, in Port Wine and Pepper Reduction
| Preparation: | 5 min |
| Marinating/Waiting: | 25 min |
| Cooking: | 10 min |
| Total: | 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Recipe ingredients
- 2 Tbsp. (30 ml) Irresistibles canola oil *
- 1/2 cup (125 ml) port wine
- 1 Tbsp. (15 ml) black pepper
- 1/2 crushed Irresistibles bay leaf*
- 4 Red Grill Angus tenderloin steaks, about 6.5 oz (185 g) each
- Salt to taste
Preparation
In a sealable dish, mix the oil, port wine, pepper and bay leaf.
Add tenderloin steaks, seal and marinate 25 minutes in the refrigerator.
Preheat the barbecue or skillet to maximum heat.
Drain the meat from the marinade. Place the marinade in a small saucepan and bring to a boil about 20 minutes.Set aside warm.
Deposit steaks on the hot barbecue grill or skillet. Reduce heat to medium.
Grill the meat 2 to 3 minutes on each side or according to the desired degree of cooking, turning it only once.
Sprinkle with salt.
Serve immediately with the port wine and pepper reduction.
Suggestion
.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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