Chef Thomas Horner Maple-Onion Glazed Grass-fed Beef Tenderloin
- Prep time 30Min
- Cook time 30Min
- Technique Grill
- Meat Beef
- Cut Tenderloin
- Serves 8
Chef Thomas Horner marinates and bastes grass-fed Aussie beef with a maple-onion glaze. The sugars caramelize to make a flavorful crust while the meat grills. Serve this with oil-roasted potatoes on the side.
Ingredients
- Portion size: 6 to 8 oz. beef
- Alternate cuts: Strip steak
Fillet Steak:
- 1 Australian grass-fed beef tenderloin
- 1 bunch fresh thyme leaves, chopped
- 1 bunch fresh basil leaves, chopped
- 1 large sweet onion, finely chopped
- ½ cup olive oil
- ¼ cup maple syrup
- Salt and pepper to taste
Method
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In a large bowl or zip-lock bag, blend the thyme, basil, onion, maple syrup and olive oil; season with salt and pepper. Remove half to a smaller bowl.
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Add the tenderloin to the remaining half of the mixture and marinate it for 30 minutes.
-
Preheat a grill to MEDIUM heat. Grill the tenderloin, basting it with the reserved onion mixture, for 25 to 30 minutes, turning it 4 or 5 times.
-
Remove the tenderloin from the grill to rest for 10 minutes before carving it into slices.
