Tarragon Grilled tenderloin

Tarragon Grilled tenderloin
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 2:25 Total Time


Add all
  • 4x6 oz
    (4x185 g)

    beef tenderloin steaks

  • 4

    sprigs of tarragon, chopped or dried

  • 2

    garlic cloves, sliced very thin

  • 2 tsp.
    (10 mL)

    irresistibles crushed peppercorns

  • 2 Tbsp.
    (30 mL)

    organic canola oil

  • 4 tsp.
    (20 mL)

    unsalted butter, softened

  • 4 Tbsp.
    (60 mL)

    shallots, sliced very thin

  • To taste Salt


Score the steaks in a diamond pattern and place in a dish.

Mix tarragon, garlic and pepper together and rub into the meat.

Add oil, cover and marinate in the refrigerator for 2 hours.

Remove tenderloin steaks, drain.

Cook beef steaks on the barbecue or in a grill pan over high heat to desired degree of doneness.

Brush meat with butter, sprinkle with shallots and remove from heat.

Serve immediately.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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