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- Molasses Marinated Beef Tenderloin
-
- The Molasses Marinade
- 1-1/2 Cups Molasses
- 3 Tablespoons Balsamic Vinegar
- 3 Tablespoons Black Pepper (use 1 or 2 Tablespoons for less peppery Bite)
- 1-1/2 Tablespoons Finely Chopped Garlic
- 1 Tablespoon Finely Chopped Shallot
- 1 Tablespoon Fresh Grated Ginger
- 1-1/2 Teaspoons Dried Thyme
- 1-1/2 Teaspoons Dried Marjoram
- 3/4 Teaspoon Red Pepper Flakes
- The Beef Tenderloin
- 2-1/4 Pounds Whole Beef Tenderloin (or 6 individual Filets, 6 oz. each)
- 3/4-Cup Molasses Marinade
- 1/2 Bunch Scallions, thinly Sliced (optional Garnish)
- Directions
- For the Molasses Marinade: Mix all ingredients together. May be prepared 1 day in advance. You will need 3/4 cup for the tenderloin and 1 cup for the sauce. For the Beef Tenderloin: 1. Marinate tenderloin in molasses for 30 minutes up to 4 hours. 2. Heat grill to medium-high heat (375°-400°). Grill tenderloin about 5 minutes on each side, for a total of 20 to 25 minutes for medium rare (130°). 3. Remove from grill and let rest 5 minutes before slicing into 3/4” medallions. Serve with wild mushroom compote.
- Provided by:
- By Chef Gwen Walters of Pen and Fork
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