Grilled Cabernet Tenderloin

LeGourmetTV's picture

Aug. 23, 2012

Ingredients

Beef fillet 1 Pound (6)
Balsamic vinegar 2 Tablespoon
Garlic 2 Clove (10 gm) , crush
Rosemary 4 , bruised (4 sprigs)
Olive oil 1/4 Cup (4 tbs)
Black pepper 1 Teaspoon , cracked
Salt 1 Teaspoon (to taste)

Directions

GETTING READY

1. Preheat grill to medium high.

MAKING

2. In a sealable container, combine balsamic vinegar, garlic, rosemary, olive oil, and black pepper. Mix.

3. Put steak fillet in marinade, cover with lid, and shake to coat it well. Place the container in refrigerator for at least 4 hours or overnight.

4. Remove the streak from refrigerator, at least one hour before, so that it comes to room temperature.

5. Wipe excess marinade from steak, put them on grill and cook until medium rare.

SERVING

6. Serve steak with cabernet sauce, and green salad.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 831Calories from Fat 613

 % Daily Value*

Total Fat 69 g106.2%

Saturated Fat 20 g100%

Trans Fat 0 g

Cholesterol

Sodium 1089 mg45.38%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 45 g90%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet