Grilled Beef Tenderloin with Herbed Chèvre

1. Brush steaks with vinegar; set aside
2. Bring cream and minced garlic to boil in small saucepan; reduce heat to low and simmer until volume reduces by half. Remove from heat; stir in Chèvre with wooden spoon until completely blended. Stir in basil, diced tomatoes, chopped green onion and parsley to sauce. Season with salt and pepper; keep warm.
3. Lightly Brush steaks with olive oil and grill over medium heat for 5 to 6 minutes per side for medium-rare. Serve each steak with warm Chèvre Sauce.

• Cooks Notes: Sauce can be made ahead covered and refrigerated for up to 2 days. To serve, reheat, stirring over low heat until warmed through.

Greek-Style Grilled Beef Steak and Couscous Salad

This unique warm main-course salad recipe is bursting with flavour and the goodness of Canadian Beef. If you’re really time-pressed, use a prepared vinaigrette-style Greek dressing for the scratch made marinade and salad dressing. You can substitute any chopped fresh green herb for the parsley – maybe some new chives from your garden?

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Curried Coriander Beef Steak

Grilled beef steak and shrimp — and easy but elegant surf and turf recipe.

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Asian Grilled Beef Steak Salad

This nutrient-rich main course salad features lean beef and a delicious NO-fat dressing. This recipe from HeartSmart™: The Best of HeartSmart™ Cooking by Bonnie Stern and the Heart and Stroke Foundation is just one of the cookbook’s lean beef features. You can substitute any thick-cut Beef Marinating or Grilling Steak or Medallions for the flank steak.

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Easy Asian Grilled Beef Steak

If using Marinating Steak or Medallions such as Inside Round Marinating Medallions, pierce meat all over with a fork before marinating, and marinate for 4 to 12 hours.

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