Grilled Beef Tenderloin with Plum and Soy

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Serves 6

Marinade
½ cup olive oil
¼ cup balsamic vinegar
4 garlic cloves, peeled
2 shallots (about 2 ounces), peeled
2 cups prune juice
1 cup apple juice
½ cup soy sauce
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
1 teaspoon freshly ground black pepper

Beef
Six 8-ounce filet mignons

• For the marinade: Place the ingredients into the Professional Series container. Secure the lid. Select variable 1. Turn machine on and quickly increase speed to 10 and then to High. Blend for 30 seconds or until smooth.
• Pound the steaks to about 1 inch thick with a meat mallet. Place the steaks in a nonreactive casserole dish large enough to hold the steaks and marinade. Pour the marinade over the steaks, cover, and refrigerate overnight. If the marinade does not completely cover the steaks, turn once.
• One hour before cooking, drain the steaks and pat dry to get rid of excess marinade. Bring the steaks to room temperature. Light a charcoal fire or turn a gas grill to medium-high.
• Cook the steaks for about 6 minutes on each side, or to about 125 degrees F on an instant-read thermometer. You may need to move them on and off direct heat if they are scorching.
• Remove the steaks from the grill, cover loosely with aluminum foil, and allow to rest for five minutes before serving.

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Comments

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Man you are wonderful. Having these cool ideas not to talk about making it. Fantastic!