Fresh rosemary brings pleasant pine notes to grilled beef. If you don't have time to make the jam, use bottled tomato chutney instead. Extra rosemary sprigs make a lovely garnish.
1 teaspoon canola oil
1 tablespoon finely chopped shallots
1 teaspoon minced garlic, divided
3/4 cup finely chopped tomato
2 tablespoons water
1 tablespoon white balsamic vinegar
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper, divided
1 teaspoon minced fresh rosemary
1/4 teaspoon salt
2 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
How to Make It
Prepare grill to medium-high heat.
Heat a small nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add shallots to pan; cook 3 minutes, stirring occasionally. Stir in 1/2 teaspoon garlic; cook 1 minute, stirring frequently. Add tomato, 2 tablespoons water, vinegar, and 1/8 teaspoon salt; bring to a boil. Reduce heat, and simmer 12 minutes or until liquid almost evaporates. Stir in 1/8 teaspoon pepper; keep warm.
Combine remaining 1/2 teaspoon garlic, remaining 1/8 teaspoon pepper, rosemary, and 1/4 teaspoon salt in a small bowl.
Place steak on grill rack coated with cooking spray; grill 3 minutes. Turn steaks over. Sprinkle evenly with rosemary mixture; grill 3 minutes or until desired degree of doneness. Serve with tomato jam.