The heart of the backdoor cookout has been going through some very innovative changes in the last few years. The days of hot dogs and burgers with potato salad and beers are being challenged and maybe eclipsed by our new and creative approach toward food. Although grilling is not typical of French bistro repertoire, it definitely plays a role in the American bistro kitchen. I really enjoy the fun of cooking outside for a crowd of people. I love the way the smoky nature of the beef blends with the warm vinaigrette. The technique for making the vinaigrette can be used equally well with poultry and fish. Serve this dish with a light, mixed green salad.
- For Vinaigrette:
- 1/2 cup beef stock
- 1/2 cup red wine
- 2 tablespoons balsamic vinaigrette
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cayenne
- 3/4 tablespoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon minced fresh thyme
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sugar
- For Beef:
- 1 beef tenderloin, about 2 pounds, cut into 4 equal portions
- 2 tablespoons vegetable oil
- Salt and ground black pepper
FOR VINAIGRETTE: Combine the stock, wine, vinegar, coriander, fennel, cayenne, paprika, cumin and thyme in a saucepan and bring to a boil over high heat. Lower the heat to medium and reduce the mixture to 1/2 cup. Transfer the mixture to a blender and, with the machine running, slowly add the oil in a steady stream. Blend until the mixture has emulsified. Add the salt, pepper and sugar, and blend until just combined. If the vinaigrette is too thick, add about 1 tablespoon of warm water. Return to a clean saucepan and keep warm until ready to serve.
FOR BEEF: Prepare the grill (or, alternatively, the steaks can be broiled). Rub the tenderloins portions with the oil, and season with salt and pepper. Place the meat on the grill and cook for 4 to 5 minutes per side for medium-rare, depending on the thickness of the meat and the heat of the grill. Remove the meat from the grill and let rest on platter for 2 or 3 minutes.
TO SERVE: Spoon the warm vinaigrette in the center of each plate and spread out. Place the tenderloins on top of the vinaigrette and serve immediately.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
607 calories; 41g total fat; 150mg cholesterol; 408mg sodium; 3g carbohydrates; 1g fiber; 49g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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