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Grilled beef tenderloin with chilean pebre sauce
Preparation
30 min
Cooking time
18 min
Servings
4
Ingredients
- 45 ml (3 tbsp) red wine vinegar
- 1 garlic clove, chopped
- 1 ml (1/4 tsp) ground cumin
- 5 ml (1 tsp) dried oregano
- 2 ml (1/2 tsp) hot chili pepper flakes
- Salt and freshly ground black pepper
- 4 beef tenderloin steaks, about 150 g (5 oz) each
- 15 ml (1 tbsp) butter
- 1 Spanish onion, minced
- 10 ml (2 tsp) sugar
Pebre sauce:
- 125 ml (1/2 cup) fresh coriander, chopped
- 60 ml (1/4 cup) onion, thinly sliced
- 60 ml (1/4 cup) red bell pepper, finely diced
- 60 ml (1/4 cup) lime or lemon juice
- Hot chili peppers, chopped, to taste
- 30 ml (2 tbsp) olive oil
- Salt and freshly ground black pepper
Preparation
- In a bowl, mix together the vinegar, garlic, cumin, oregano and hot pepper flakes.
- Season generously.
- Place the meat in the marinade and coat well.
- Marinate for 30 minutes.
- Meanwhile, in a saucepan, melt the butter over medium-high heat.
- Add the onion
- Sprinkle with sugar.
- Cook for about 10 minutes or until caramelized.
- Set aside.
- Preheat the barbecue to high heat.
- In another bowl, mix together all of the pebre sauce ingredients.
- Set aside.
- Remove the steaks from the marinade.
- Grill on the barbecue for 3 to 4 minutes on each side.
- Serve the steaks with caramelized onions, topped with pebre sauce.
- Serve with grilled vegetables.
