Spanish · Dinner
Grilled Beef Tenderloin with Sauce
Grilled beef tenderloin steak finished with a Spanish-style sherry vinegar and roasted garlic sauce, seasoned with smoked paprika and fresh thyme. Cooked over high direct heat to a charred crust and rosy interior, then rested and sliced, served with pan-reduced pan juices and a scatter of parsley over the sliced meat.
$10
10 minsPrep
12 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
420Calories
45.2gProtein
24.3gFat
4.8gCarbs
0.6gSugar
1.1gFiber
790mgSodium
146mgChol
6.9gSat Fat
720mgPotassium
38mgCalcium
4.6mgIron
2.9mcgVitamin B12
4.5mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the beef tenderloin steak dry with paper towel, rub with 1/2 tbsp olive oil, salt and black pepper.
2
Grill
Place the steak on high heat for 3 to 4 minutes per side until deep char lines form and internal temperature reaches 130°F for medium-rare.
3
Rest
Transfer the steak to a plate and rest uncovered 8 minutes until juices stop pooling.
4
Finish
Heat remaining 1/2 tbsp olive oil over medium heat, add minced garlic and smoked paprika, cook 30 seconds until fragrant. Pour sherry vinegar and beef stock in, simmer 2 minutes until reduced by half. Stir in fresh thyme leaves until wilted, then scatter parsley over sliced steak and spoon sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef tenderloin steak
- 2 tbsp2 tbsp olive oil, divided
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 2 tbsp2 tbsp sherry vinegar
- 4 tbsp60ml beef stock
- 2 tsp2 tsp fresh thyme leaves
- 2 tsp2 tsp fresh parsley
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
