recipe comes from the the Break
Eggs web site which is run by Faith Heinauer.
This is what she said in describing Break
grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
aromatic and savory marinade made of red wine,
sage and rosemary enhances this tender cut of
meat. After grilling, the tenderloin has a rich
and succulent flavor".
pound center-cut beef tenderloin, trimmed of
1/4 cup balsamic vinegar
1/4 cup dry red wine
2 Tablespoons olive oil
1 shallot, chopped
1/4 cup fresh sage
1/4 cup fresh rosemary
1 Tablespoon kosher salt
1 teaspoon freshly ground black pepper
the vinegar, red wine, olive oil, shallot, sage,
rosemary, salt and pepper (all of the ingredients
except the tenderloin) in a food processor.
Pulse until finely chopped and combined.
the meat in a glass baking dish. Pour the marinade
over the tenderloin. Cover and refrigerate for
1 hour, or overnight.
the tenderloin to room temperature. Scrape the
marinade off the meat. Light the grill. Brush
the grill with oil.
the meat over a medium-hot fire, turning occasionally,
until browned and medium rare, about 20 minutes.
to a cutting board, cover with aluminum foil,
and let stand for 20 minutes. Slice and serve.