Filets of Beef
2016-04-01 11:11:36
Serves 6
Ingredients
- 6 (8-ounce) beef tenderloin filets
- (1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- Vidalia Onion Compound Butter
- (recipe follows)
Instructions
- Brush filets on both sides with olive oil. Season both sides of filets with garlic powder, salt, and pepper.
- Spray grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- Grill steaks, covered with grill lid, for 4 to 5 minutes per side, or until a meat thermometer inserted in thickest portion registers 130°. Let stand for 10 minutes. Serve with Vidalia Onion Compound Butter.
Notes
- Also pictured, Pimiento Cheese Twice-Baked Potatoes
Southern Lady Magazine https://www.southernladymagazine.com/
Vidalia Onion Compound Butter
2016-04-01 11:13:59
Ingredients
- Makes about 1 cup
- ¾ cup plus 2 tablespoons butter,
- softened and divided
- 1 large Vidalia onion, thinly sliced
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon finely chopped fresh tarragon
Instructions
- In a medium saucepan, melt 2 tablespoons butter over medium-low heat. Add onion; cover, and cook for 20 minutes, stirring occasionally. Remove cover, and raise heat to medium-high; cook for 8 to 10 minutes, stirring frequently. Add vinegar, salt, and pepper. Cook for 1 to 2 minutes, or until vinegar evaporates. Let onion cool completely; finely chop.
- In a small bowl, combine remaining ¾ cup butter, onion, and tarragon. Beat at medium-high speed with an electric mixer until combined. Refrigerate for 15 minutes.
- Place butter on a large piece of parchment paper. Roll into an 8x2-inch log, twisting parchment at ends. Refrigerate for at least 1 hour. Slice into ¼-inch slices. Store in refrigerator for up to 1 week.
Southern Lady Magazine https://www.southernladymagazine.com/
