Savory Balsamic Marinated Grilled Beef Tenderloin
Indulge in a gourmet experience with these savory grilled beef tenderloin steaks marinated in a luscious balsamic vinegar blend. This marinade, combining the tangy depth of balsamic vinegar with the richness of olive oil and aromatic herbs, infuses each steak with vibrant flavor while enhancing its natural tenderness. Perfectly grilled to a succulent medium-rare, these steaks are an ideal centerpiece for any special occasion or a delightful weeknight meal. Serve alongside seasonal vegetables or a fresh salad for a balanced feast that will impress family and friends alike.
8
Servings
400
Calories
5
Ingredients
Ingredients
balsamic vinegar
1/2 cup (none)
olive oil
1/2 cup (none)
shallot
1/2 cup (chopped)
fresh rosemary
2 tablespoons (chopped)
beef tenderloin steaks
8 (6-7 oz. each, about 1-inch thick)
Instructions
1
In a blender, combine balsamic vinegar, olive oil, chopped shallot, and fresh rosemary. Blend until the mixture is mostly smooth.
2
Pour the marinade into a 13x9x2 inch glass baking dish. Add the beef tenderloin steaks, ensuring they are fully coated in the marinade. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight, turning the steaks occasionally to absorb maximum flavor.
3
When ready to grill, preheat your barbecue to medium-high heat. Remove the steaks from the marinade and discard the remaining marinade. Sprinkle both sides of the steaks generously with salt and freshly ground black pepper.
4
Place the steaks on the grill and cook for approximately 6 minutes per side, or until they've reached your desired level of doneness, using a meat thermometer for precision (130°F for medium-rare).
5
Once cooked, remove the steaks from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a flavorful bite every time.
Nutrition Information
25g
Fat
1g
Carbs
36g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish in this recipe?
The dish is a Savory Balsamic Marinated Grilled Beef Tenderloin.
What cut of beef is required for this recipe?
This recipe uses 8 beef tenderloin steaks, approximately 6-7 oz. each and 1-inch thick.
How many servings does this recipe make?
This recipe is designed to yield 8 servings.
What ingredients are used in the balsamic marinade?
The marinade consists of balsamic vinegar, olive oil, chopped shallots, and fresh rosemary.
How do I prepare the marinade?
Combine the balsamic vinegar, olive oil, shallot, and rosemary in a blender and blend until the mixture is mostly smooth.
How long should the beef tenderloin marinate?
The steaks should be refrigerated in the marinade for at least 6 hours or overnight.
Should I turn the steaks while they are marinating?
Yes, you should turn the steaks occasionally to ensure they absorb the maximum amount of flavor.
What type of dish should I use for marinating?
A 13x9x2 inch glass baking dish is recommended.
What temperature should the grill be preheated to?
The barbecue should be preheated to medium-high heat.
Do I keep the leftover marinade after the meat is removed?
No, remove the steaks from the dish and discard the remaining marinade.
What seasonings are added to the steaks before grilling?
Both sides of the steaks should be sprinkled generously with salt and freshly ground black pepper.
How long should the steaks be grilled on each side?
Cook the steaks for approximately 6 minutes per side.
What is the target internal temperature for medium-rare steaks?
The steaks should reach an internal temperature of 130 degrees Fahrenheit for medium-rare.
Why is it important to let the steaks rest after cooking?
Resting allows the juices to redistribute, ensuring the steaks remain flavorful and succulent.
How long should the steaks rest before serving?
Let the steaks rest for 5 minutes after removing them from the grill.
How many calories are in one serving of this dish?
Each serving contains approximately 400 calories.
What is the protein content per serving?
There are 36 grams of protein in each serving.
How much fat is in this recipe?
There are 25 grams of fat per serving.
Are there many carbohydrates in this grilled beef recipe?
No, this recipe is very low in carbohydrates, with only 1 gram per serving.
What suggested sides go well with these steaks?
They are best served alongside seasonal vegetables or a fresh salad.
Is fresh rosemary required?
The recipe calls for 2 tablespoons of chopped fresh rosemary for the best aromatic herb infusion.
How much balsamic vinegar is needed?
The recipe requires 1/2 cup of balsamic vinegar.
What is the preparation for the shallot?
The shallot should be chopped before being added to the blender for the marinade.
Is this recipe suitable for a crowd?
Yes, with 8 servings and a simple preparation, it is tagged for cooking for a crowd.
Is the marinade supposed to be perfectly smooth?
The instructions state to blend the mixture until it is 'mostly smooth'.
What equipment is needed to check the meat's doneness?
A meat thermometer is recommended for precision.
Is there any fiber in this dish?
The nutritional information indicates that there is no significant fiber content in this recipe.
What kind of oil is used in the marinade?
The recipe uses 1/2 cup of olive oil.
Can I prepare this on a weeknight?
Yes, while it requires marinating time, the actual grilling and prep are straightforward, making it a delightful weeknight meal.
Does this recipe contain any added sugar?
The nutritional data shows the sugar content as null, meaning there is no added sugar beyond what is naturally in the balsamic vinegar.