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Grilled Balsamic Marinated Beef Tenderloin

This recipe comes from the the Break Eggs web site which is run by Faith Heinauer. This is what she said in describing Break Eggs:

"I 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!"

"An 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".


1 pound center-cut beef tenderloin, trimmed of fat
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


  • Place 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.
  • Place the meat in a glass baking dish. Pour the marinade over the tenderloin. Cover and refrigerate for 1 hour, or overnight.
  • Bring the tenderloin to room temperature. Scrape the marinade off the meat. Light the grill. Brush the grill with oil.
  • Grill the meat over a medium-hot fire, turning occasionally, until browned and medium rare, about 20 minutes.
  • Transfer to a cutting board, cover with aluminum foil, and let stand for 20 minutes. Slice and serve.

Serves 4