Plum Creek Cellars Grilled Tenderloin Recipe

Name: Plum Creek Cellars Grilled Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup apple cider vinegar; 1/3 cup firmly packed brown sugar; 1/3 cup dry red wine such as Merlot or Cabernet Sauvignon; 1/3 cup catsup; 1/4 cup Worcestershire; 1/4 cup minced onion; 1 1/2 tablespoons cornstarch; 2 teaspoons minced fresh rosemary leaves or 1 teaspoon dried rosemary; 1 1/2 tablespoons hot sauce; 1/2 teaspoon salt; 1/2 teaspoon pepper; 8 beef tenderloin steaks (2 in. thick; about 4 lb. total), fat-trimmed

Servings: persons

3/4 cup apple cider vinegar
1/3 cup firmly packed brown sugar
1/3 cup dry red wine such as Merlot or Cabernet Sauvignon
1/3 cup catsup
1/4 cup Worcestershire
1/4 cup minced onion
1 1/2 tablespoons cornstarch
2 teaspoons minced fresh rosemary leaves or 1 teaspoon dried rosemary
1 1/2 tablespoons hot sauce
1/2 teaspoon salt
1/2 teaspoon pepper
8 beef tenderloin steaks (2 in. thick; about 4 lb. total), fat-trimmed

1
In a 2- to 3-quart pan, combine vinegar, sugar, wine, catsup, Worcestershire, onion, cornstarch, rosemary, hot sauce, 1/2 teaspoon salt, and pepper. Stir over high heat until boiling, about 2 minutes. Let marinade cool, or to chill quickly, nest pan in a bowl of ice water and stir until cold, about 5 minutes.
2
Rinse steaks, pat dry, and put in a 1-gallon heavy plastic food bag. Pour marinade into bag, seal, and rotate to mix well. Chill at least 1 hour or up to 1 day.
3
Lightly oil a barbecue grill over a solid bed of hot coals or gas grill on high heat (you can hold your hand at grill level only 2 to 3 seconds). Lift steaks from marinade and lay on grill. Close lid on gas grill. Pour marinade into a 1- to 1 1/2-quart pan.
4
Turn steaks every 2 to 3 minutes to brown evenly, basting with marinade up until 2 minutes before meat is cooked to desired doneness, 10 to 12 minutes for rare (cut to test). Stir marinade in pan (on grill or over high heat) until boiling. Spoon sauce onto steaks; season to taste with salt.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup apple cider vinegar, 1/3 cup firmly packed brown sugar, 1/3 cup dry red wine such as Merlot or Cabernet Sauvignon, 1/3 cup catsup, and more.

Yes, Plum Creek Cellars Grilled Tenderloin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Plum Creek Cellars Grilled Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions