Grilled Beef Tenderloin Steaks with Asian Glaze
Ok, so while we aren’t fancy around here (Lisa has mastered going to the grocery store in her “daytime” pyjamas), we’re suckers for a prime cut of meat. Enter the beef tenderloin, also know by its’ super intimidating names ‘filet mignon’ and ‘chateaubriand,’ a cut so tender and delicious, it’s buttery. Sliced into steaks, the tenderloins are seasoned simply with salt and pepper, basted with a savory ginger hoisin glaze and grilled to juicy perfection. The result is a scrumptious meat feast ready in less than 15 minutes.
Bite Me Bit
“The only time to eat diet food is while you're waiting for the steak to cook.”
Ginger Hoisin Glaze
3 tbsp hoisin sauce
1 tbsp dry sherry wine
1 tsp honey
1 tsp grated fresh ginger
1/4 tsp Sriracha sauce
4 (6oz) beef tenderloin steaks
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Green onions, chopped for garnish
Sesame seeds, for garnish
1) In a small bowl, whisk hoisin sauce, honey, ginger and Sriracha sauce. Set aside.
2) Preheat grill to medium-high heat, making sure to remove steaks from refrigerator 30 minutes before grilling. Season both sides of the steak with salt and pepper. Place on grill, cooking 4-5 minutes per side for medium to medium rare. In the last minute of cooking, brush each steak generously with ginger hoisin glaze. Remove from grill and rest 5 minutes before serving. Serve with additional glaze and garnish with chopped green onions and sesame seeds.