Grilled Beef Tenderloin with Herbed Chèvre
|2||Top Grass Tenderloin or ( New York) Strip Loin Grilling Medallions (each about 8 oz/225 g and 1 inch/2.5 cm thick)|
|1 tbsp (15 mL)||balsamic vinegar|
|½ cup (125 mL)||whipping cream|
|½ tsp (2 mL)||minced garlic|
|3 tbsp (45 mL)||crumbled chèvre or fresh goat cheese|
|1 tsp (5 mL)||chopped fresh basil leaves|
|1||small fresh tomato, seeded and finely diced|
|1||small green onion, white part only, chopped|
|1 tsp (5 mL)||chopped fresh parsley|
|Salt and pepper to taste|
- Brush steaks with vinegar; set aside
- Bring cream and minced garlic to boil in small saucepan; reduce heat to low and simmer until volume reduces by half. Remove from heat; stir in Chèvre with wooden spoon until completely blended. Stir in basil, diced tomatoes, chopped green onion and parsley to sauce. Season with salt and pepper; keep warm.
- Lightly Brush steaks with olive oil and grill over medium heat for 4 to 5 minutes per side for medium-rare. Serve each steak with warm Chèvre Sauce.
Cooks Notes: Sauce can be made ahead covered and refrigerated for up to 2 days. To serve, reheat, stirring over low heat until warmed through.