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INGREDIENTS
| 2 |
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2 |
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Tenderloin or Strip Loin Grilling Steaks (each 8 oz/225 g and 1-inch/2.5 cm thick) |
| 1 tbsp |
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15 mL |
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balsamic vinegar |
| ½ cup |
|
125 mL |
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whipping cream |
| 1 tsp |
|
5 mL |
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Chopped Garlic Flowers in Oil (or ½ tsp/2 mL minced garlic) |
| ¼ tsp |
|
1 mL |
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dried basil leaves (or 1 tsp/5 mL fresh chopped basil) |
| 3 tbsp |
|
45 mL |
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crumbled fresh goat cheese (e.g. Chevre) |
| 1 |
|
1 |
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small fresh tomato, seeded and finely diced |
| 1 |
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1 |
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small green onion, white part only, chopped |
| 1 tsp |
|
5 mL |
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chopped fresh parsley |
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Salt and pepper |
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Olive oil |
PREPARATION TIME: 10-15 min
COOKING TIME: 10-15 min
DIRECTIONS
Preheat barbecue to medium-high 400°F (200°C). Brush steaks with vinegar; set aside.
In small saucepan, bring cream, Chopped Garlic Flowers in Oil and basil to boil; reduce heat to low and simmer until volume reduces by half. Add cheese; stir with wooden spoon until completely blended. Remove from heat. Add diced tomatoes, chopped green onion and parsley to sauce. Season with salt and pepper.
Lightly brush steaks with oil and sear both sides on barbecue. Reduce heat to medium; cook 3 to 5 minutes per side for rare or 5 to 7 minutes per side for medium, turning meat once. Serve steak with sauce, baked potatoes or rice, sautéed green beans and wild mushrooms, if desired. Garnish with tomato wedge and sprig of parsley or fresh basil.
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NUMBER OF SERVINGS: 2 SERVINGS
NUTRITION INFORMATION PER SERVING
| 621 Calories |
|
45 g Fat |
| 47 g Protein |
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6.1 g Carbohydrates |
TIP
The sauce can be made ahead, kept covered and refrigerated until ready to use. To reheat, stir over low heat until warmed throughout.
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