Beef Tenderloin With Balsamic Glaze
Who said Valentine’s Day is all about chocolate and flowers? Treat your sweetheart to a romantic homemade meal featuring a timeless favorite with Grilla Grills flare.
Ingredients - Balsamic Reduction
- 3 cups balsamic vinegar
- 1/3 cup brown sugar
- 3 tbsp. fresh rosemary finely chopped
- 3 garlic cloves peeled and crushed
- 3-4 tbsp. butter
- salt and pepper, to taste
Ingredients - Beef Tenderloin
- Trimmed meat – remove silver skin
Take the “chain portion” (the tail) and fold it over to ensure it cooks evenly. Secure it with butcher’s twine or toothpicks. Season with Grilla Grill’s Beef Rub.
Set your Grilla Wood Pellet Smoker Grill to 250 degrees Fahrenheit and cook the meat on the bottom rack for 1 hour. Let the tenderloin get to an internal temperature of 110-115 degrees. Remove the meat and let it rest, and set the grill temperature to 500 degrees to sear. Once you’re at the correct temperature, place the meat on the searing rack for about one minute per side.
The final internal temperature should be about 130 degrees for medium rare. Remove the tenderloin and place it on a cutting board to rest before cutting. Slice into strips and drizzle the balsamic reduction on top of the meat for the final product.
Creative Ways to Serve Up Beef Tenderloin With Balsamic Glaze
Sure, you can eat beef tenderloin with balsamic glaze as-is, like our recipe suggests. Or you can use it as the basis for other meals and dishes. Consider some of the following ways to serve up your beef tenderloin:
- Mouth-watering salads: Place slices of juicy beef tenderloin on top of an all-out salad filled with everything from fruits and veggies to croutons and real bacon crumbles. Top with some blue cheese and a vinaigrette dressing, and you have yourself a hearty yet lighter lunch or dinner.
- The best burritos: Cut beef tenderloin into bite-sized pieces and place in large flour tortillas. Add your favorite veggies such as baby kale, carrot shreds, red pepper strips and a bit of sharp cheddar cheese. Wrap the burritos tightly in foil and place them in a preheated Grilla Grill or oven to melt the cheese and bring out the meaty juices.
- Homemade chili: Cube beef tenderloin and add to the mix. The unexpected balsamic flavor of the meat will change the overall tone of the chili. Who knows? You might just win an award at a cook-off.
- A mouthful of a steak sandwich: Choose slices of freshly prepared beef tenderloin instead of other meats. Top with loads of veggies and smother in a mayo-based condiment.
Alternatives to a Balsamic Reduction Sauce for Steak
If you’re not in the mood to make a balsamic reduction sauce for your beef tenderloin, we’ve got you. You have other choices. First, you could easily just serve your steak as-is. It will be delicious and tender, so no problem there.
Want to create something a little different? Try a dash of soy sauce and serve the finished meat as part of an Asian-inspired meal. Let butter melt over the steak while it is resting to help it stay moist and provide a boost of richness.
Other substitutes for balsamic reductions include cheese-based sauces, gravies and even salsa. Remember that your meat is the basic element of this dish. The sauce simply brings out undertones. Have fun trying new ways to serve up this beef tenderloin, whether you decide to opt for the balsamic reduction or not!