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Grilled Beef TenderloinGrilled Beef TenderloinServing: 6 Ingredients: Six 7-ounce beef tenderloin steaks (1 1/2 inches thick) Coarse sea salt Tortilla Espanola (see Directions) Chimichurri Sauce Raichlen (see Directions) Salsa Criolla see recipe Directions: Light a grill; for best flavor, toss a few soaked oak chips onto the fire. Alternatively, preheat a grill pan and oil it lightly. Generously season the steaks with salt and grill over a hot fire for about 8 minutes per side for medium rare. Let the steaks stand for 3 minutes, then serve with wedges of Tortilla Espanola and bowls of Chimichurri Sauce and Salsa Criolla. WINE RECOMMENDATION: The jalapenos and the garlic in the chimichurri add noticeable heat to the grilled meat. Look for a Merlot with enough fruit to tolerate the spice, such as the 1995 Bodegas Weinert from Argentina or, from California, the 1995 Tessera or the 1995 Franciscan. Description: "Argentineans love beef. In fact in Buenos Aires many locals eat beef a dozen times a week. So great is their respect for this noble meat that no Argentinean would ever dream of marinating it or of seasoning it with anything other than salt. Still, two con" Retuen from Grilled Beef Tenderloin to homepage More Recipes from Argantina |
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