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Grilled raspberry beef tenderloin


10 minutes


10 minutes



Grilled raspberry beef tenderloin
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2 beef tenderloins, around 340 g (3/4 lb.) each
125 ml (1/2 cup) fresh raspberries, lightly crushed
45 ml (3 tbsp.) raspberry-flavoured balsamic vinegar
45 ml (3 tbsp.) red wine
80 ml (1/3 cup) vegetable oil
1 red onion, quartered
b sprigs thyme
10 ml (2 tsp.) pink peppercorns, ground
4 medium-sized Portobello mushrooms, sliced


  1. Place all the ingredients except the mushrooms in a casserole with a tightly-fitting lid.
  2. Marinate in the refrigerator for two hours.
  3. Preheat the barbecue to high.
  4. Drain tenderloins, reserving marinade.
  5. Place on the hot grill, reducing the heat to medium.
  6. Cook 5-7 minutes on each side or until cooked as desired.
  7. Lightly baste the mushrooms with the marinade and grill 1-2 minutes on each side.
  8. Slice each tenderloin in two and serve over the grilled mushrooms.

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