Grilled Beef Tenderloin
with Red Onion Confit

Prepared by:
Larry Banares

Yield: 4 Servings

Ingredients:

• 4 each - Prime Beef tenderloin steaks, 6 –7 oz. each
• to season - Salt
• to season - Fresh ground black pepper
• as needed - Chef Larry’s Bordelaise Sauce (recipe follows)

For the Red Onion Confit:

• 1 tsp. - Butter
• 1 1/2 cups - Red onion, sliced
• 1/2 tsp. - Garlic, minced
• 1 each - Bay leaves
• 3 oz. - Burgundy wine
• 1/4 cup - Red wine vinegar
• 1/4 cup - Sugar
• 1 cup  - Chicken stock, unsalted
• 1/8 tsp.  - Salt
• 1/8 tsp. - Fresh ground black pepper

Method:

Prepare Chef Larry’s Bordelaise Sauce per recipe, reserve.  Prepare Red Onion Confit by melting butter in saucepan, Add red onion, garlic and bay leaves, sauté over medium heat until onions become translucent. Deglaze with Burgundy, reduce by 2/3. Add red wine vinegar, sugar and chicken stock. Bring to a simmer and reduce heat. Simmer over low heat until any liquid remaining is syrupy and thick (approximately 30 minutes). Reserve. Preheat grill or grill pan. Season beef tenderloin steaks with salt and pepper. Place on steaks on grill and cook to desired doneness.  Place cooked tenderloin steaks on warm serving plates or a platter. Top with Red Onion Confit and nappe with Bordelaise Sauce. Serve with vegetables and roasted potatoes.

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Chef Larry's Bordelaise Sauce
Yield: 2 cups

Ingredients:

• 1 tsp. - Butter
• 1 strip - Bacon, diced
• 1/2 tsp. - Shallots, minced
• 1/4 tsp. - Garlic, minced
• 1 each - Bay leaf
• 1 each - Fresh thyme
• 4 oz. - Burgundy
• 2 cup - Demi-glace or brown sauce
• to taste - Salt
• to taste - Fresh ground black pepper

Method:

Melt butter in a small saucepan over medium heat. Add bacon, sauté until cooked. Add shallots, garlic, bay leaf and thyme, sauté until translucent, do not brown. Deglaze with Burgundy and reduce liquid by 1/2. Stir in demi-glace / brown sauce and bring to a simmer. Reduce heat. Simmer for 5 minutes over low heat. Season with salt and fresh ground black pepper.

Chef Larry’s Notes:

Red wines such as Merlot, Pinot Noir and Cabernet Sauvignon may be used in place of Burgundy in this recipe.