BEEF TENDERLOIN WITH RED WINE BALSAMIC REDUCTION

BEEF TENDERLOIN WITH RED WINE BALSAMIC REDUCTION image

Number Of Ingredients 11

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Ingredients for Beef Tenderloin
8, 6- to 8-ounce beef tenderloin steaks
Salt and pepper to taste
Garlic powder to taste
Ingredients for Red Wine Balsamic Reduction
2 shallots, finely chopped
2 tablespoons unsalted butter
1 1/2 cups red wine
1/2 cup balsamic vinegar
1 tablespoon sugar (optional)
Salt and freshly ground black pepper, to taste

Steps:

- Directions for Beef Tenderloin - Sprinkle each steak with salt, pepper, and garlic; place steaks on platter, cover with plastic wrap and leave out at room temperature for 30 minutes. - Preheat grill for at least 15 minutes. - Once grill is hot, place steaks on grill and cook for 5 to 10 minutes a side. Use an instant read thermometer to check steaks for doneness. Once steaks reach an internal temperature of 135 degrees F (rare), they are done. Other temperatures are 145 to 150 degrees F (medium) and 160 degrees F (well done). - Directions for Red Wine Balsamic Reduction - Cook shallots in butter over low heat in medium saucepan until softened, about 3 minutes; turn heat to medium-high and add red wine and vinegar; boil until mixture reduces to half, about 10 minutes. - Stir in sugar, if using; continue to boil at medium-high heat until mixture reduces to a syrupy consistency, about 10 additional minutes; season to taste with salt and pepper.