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Mushroom Peppercorn Beef Tenderloins
Yields 1 		   

Prep time: 15 min. Cook time: 35 min.

Culture: North American

Main Ingredient: Red Meat

Meal Type: Main dish, Barbecue/Grill
   
8 tbsp  Renée's Gourmet Mushroom Peppercorn Sauce
1 ear  Corn on the cob
1 tbsp  Butter or margarine
1/2 cup  Small zucchini, cut lengthwise
1 tbsp  Olive oil
1/3 cup  Red onion, thickly sliced
2 steaks, 4 oz each Grade-AAA Tenderloin of beef
1  Rosemary sprig
to taste  Salt & pepper
 
  • Boil corn in salted water for 10 minutes. Cut into 1-inch sections. Place in an aluminium foil packet with butter. BBQ on low heat until cooked. Keep warm.
  • Wash and dry zucchini. Brush cut side with oil. BBQ, cut-side down, until grill-marked and cooked. Season with salt and pepper. Cut into 2-inch pieces. Keep warm.
  • Place onions in an aluminium foil packet with olive oil. BBQ on low heat until cooked. Keep warm.
  • Season steak with salt. BBQ or pan-sear to required doneness.
  • Heat Renée’s Gourmet Mushroom Peppercorn Sauce and pour over hot steaks.
  • Place steak, corn, zucchini and onions on a hot serving plate. Garnish with rosemary and serve.

 

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