Black Magic Beefsteaks With Balsamic Dried Plum Sauce
|Beef tenderloin steaks||4 , cut 1 inch thick|
|Coarsely ground black pepper||1 Teaspoon|
|Chopped plums||6 Ounce (1 Cup, Mariani/Dried)|
|Beef broth||2⁄3 Cup (10.67 tbs), divided|
|Finely chopped green onions||1⁄2 Cup (8 tbs) (White Part Only)|
|Balsamic vinegar||1⁄3 Cup (5.33 tbs)|
|Chopped green onion tops||1⁄4 Cup (4 tbs)|
1. Season steaks with pepper.Grill, uncovered, over medium (ash-covered) coals 13-15 minutes for medium-rare to medium, turning occasionally.
2. In a medium saucepan, combine dried plums, 1/3 cup beef broth, green onions (white part) and vinegar. Bring to a boil, reduce heat and simmer for 5 minutes.
3. In a small bowl, combine remaining beef broth and cornstarch, stirring to dissolve; stir into the sauce. Cook until thickened and bubbly, stirring occasionally.
4. Place the steaks on a serving platter. Spoon the sauce over the steaks; sprinkle with green onion tops