Grilled Beef Tenderloin with Spicy Balsamic Vinaigrette Recipe


Cooking Time20 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient


For the spicy balsamic vinaigrette
 Beef stock1⁄2 Cup (8 tbs)
 Red wine1⁄2 Cup (8 tbs)
 Balsamic vinegar2 Tablespoon
 Coriander seeds1⁄2 Teaspoon
 Fennel seeds1⁄2 Teaspoon
 Cayenne1⁄2 Teaspoon
 Paprika3⁄4 Tablespoon
 Cumin1⁄2 Teaspoon
 Cumin1⁄2 Teaspoon, ground
 Thyme1⁄2 Teaspoon, minced
 Olive oil1⁄4 Cup (4 tbs)
 Freshly ground pepper1⁄2 Teaspoon
 Sugar1⁄4 Teaspoon
 Beef tenderloin1
For the beef
 Beef tenderloin2 Pound, cut into 4 pieces
 Vegetable oil2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 1772 Calories from Fat 781

% Daily Value*

Total Fat 87 g134%

Saturated Fat 27 g135.2%

Trans Fat 0 g

Cholesterol 668.6 mg

Sodium 723.7 mg30.2%

Total Carbohydrates 7 g2.2%

Dietary Fiber 2.1 g8.5%

Sugars 2 g

Protein 222 g444.7%

Vitamin A 35.8% Vitamin C 6.6%

Calcium 27.9% Iron 101.3%

*Based on a 2000 Calorie diet


1) In a saucepan, bring to boil the stock, wine, vinegar, coriander, fennel, cayenne, paprika, cumin and thyme over high heat.
2) Simmer and let the liquid reduce to about a cup. Let cool.
3) In a blender, blend the liquid and while it is processing, slowly pour in the oil. When the liquid has emulsified, add in salt, pepper, sugar and continue blending till combined.
Add a tablespoon of water water if the vinaigrette appears too thick.
4) Add the vinaigrette back into the saucepan and let it remain warm until serving time.
5) Rub the tenderloins with oil and season with salt and pepper. Grill or broil 4 to 5 minutes on each side for medium-rare. Let it rest for a few minutes before serving.

6) Spoon some of the warm vinaigrette into the centre of each plate and spread it out neatly.
7) Place the tenderloin on top of the vinaigrette and serve immediately.