(0)

Jun 13, 2013

Beef Tenderloin Steaks with Seared Mushrooms and Red Wine VinaigretteRecipe from Weber’s New Real Grilling™ by Jamie Purviance

Rating: 5 stars

1 Reviews

YouTube Video
Serves: 4 // Prep time: 15 minutes | Grilling time: 14 to 18 minutes | Special equipment: perforated grill pan

Grocery List

Fresh Produce

  • 8 oz cremini mushrooms
  • .25 oz fresh chives
  • 2 garlic cloves
  • 1 red onions

Meat / Poultry / Seafood

  • 4 beef tenderloin steaks, each about 6 oz and 1-¼" thick
  • 3 slices thick bacon

Oil and Spices

  • .5 cups extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • 1 tsp kosher salt

Condiments

  • 2 tsp Dijon mustard
  • 3 tbsp red wine vinegar

Special Equipment

  • perforated grill pan

Ingredients

  • 4 beef tenderloin steaks, each about 6 ounces and 1-¼ inches thick
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3 thick slices bacon, cut into ¼-inch dice (2 ounces)
  • ⅓ cup finely diced red onion

Vinaigrette

  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves, minced

  • 8 ounces cremini mushrooms, stems removed, each cut into quarters
  • 2 tablespoons finely chopped fresh chives

Instructions

  1. Brush the steaks on both sides with oil and season generously with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

  2. Prepare the grill for direct cooking over high heat (450° to 550°F) and medium heat (350° to 450°F) and preheat a perforated grill pan over medium heat. 

  3. In a skillet over medium-low heat, cook the bacon and onion until the bacon is crispy, 6 to 8 minutes, stirring occasionally. Remove from the heat.

  4. Combine the vinaigrette ingredients, including ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper; whisk until smooth. Put the mushrooms in a medium bowl and add ¼ cup of the vinaigrette. Mix well. Reserve the remaining vinaigrette. 

  5. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.

  6. Spread the mushrooms in a single layer on the grill pan and cook over direct medium heat, with the lid closed, until golden brown and tender, 6 to 8 minutes, turning once or twice. Don’t move the mushrooms until the bottom sides are nicely browned. Transfer the mushrooms to the skillet with the bacon and onions and warm over medium heat for about 1 minute, stirring often. Add the chives and mix well. Serve the steaks warm with the mushroom mixture spooned on top. If desired, whisk the reserved vinaigrette and drizzle some over each steak. 

1 Review

Average Rating

Rating: 5 stars

Login to Write a Review

Rating: 5 stars

Jul 4, 2013

Matthew L

Great mushroom and red wine vinaigrette!

Great recipe! We found the vinaigrette is great on any steak... especially since tenderloins are so expensive.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette

×