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Grilled beef tenderloin with chilean pebre sauce
Grilled beef tenderloin with chilean pebre sauce

Grilled beef tenderloin with chilean pebre sauce

Preparation 30 minutes
Cooking time 16 to 18 minutes
Servings 4


  • 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


  1. In a bowl, mix together the vinegar, garlic, cumin, oregano and hot pepper flakes.
  2. Season generously.
  3. Place the meat in the marinade and coat well.
  4. Marinate for 30 minutes.
  5. Meanwhile, in a saucepan, melt the butter over medium-high heat.
  6. Add the onion and sprinkle with sugar.
  7. Cook for about 10 minutes or until caramelized.
  8. Set aside.
  9. Preheat the barbecue to high heat.
  10. In another bowl, mix together all of the pebre sauce ingredients.
  11. Set aside.
  12. Remove the steaks from the marinade and grill on the barbecue for 3 to 4 minutes on each side.
  13. Serve the steaks with caramelized onions, topped with pebre sauce.
  14. Serve with grilled vegetables.
Availability in stores