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.
The Steak was fine, but the Jam was what made this recipe great.
I used regular Balsamic Vinegar since I did not have White Balsamic, so I can't comment on the difference, but the Jam was very easy to make and had a very bold flavor. Would work on any number of other dishes.
We were't bowled over by this one. Used fresh brandywine tomatoes from the garden, and my husband said they the topping tasted like canned tomatoes warmed up. I didn't think it was quite that bad. Did like the herb crust on the steaks, though. Wonder if a cheaper cut would have been as good. Had a bit of sticker shock at the $18/lb price of beef tenderloins.
Peeled the tomato before seeding & chopping, otherwise made to recipe. This was really great, an unexpected presentation with the tomatos on top, hiding the rosemary & garlic. Served wtih CL's iceberg wedge with buttermilk dressing & smashed red-skinned potato.
The tomato jam alone is worth trying this recipe. It was incredible. I doubled the jam recipe & served part of it with my filet (I did use the herb mix in goat cheese which I stuffed into the steak, pan seared, then roasted to finish) & part as a topping for garlic ciabatta bread. Looking forward to the little bit I still have left to go with dinner tonight!
This was SO good! I ended up using filet mignon (it was on sale), so the beef was amazingly tender. I also used a Foreman grill...that worked not so well. The garlic and herbs stuck to the grill pretty badly...I'd say if you're going to use a Foreman, cook the meat first and maybe sautee the garlic, etc separately before putting it on. Would DEFINITELY make this again...great little romantic dinner!
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