Greek Tenderloin Steak
Beef tenderloins are also called filet mignon. This method of preparing steak can be varied with different cheeses. Serve with a green salad and corn on the cob.
SERVES 6
INGREDIENTS
- 6 4-ounce beef tenderloin steaks
- ½ cup balsamic and oil vinaigrette
- 1 sweet red onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ¾ cup crumbled feta cheese with herbs
Prepare and preheat grill. Place steaks in baking pan and pour vinaigrette over. Let stand at room temperature for 10 minutes.
Meanwhile, in heavy saucepan, cook onion and garlic in olive oil over medium heat until tender and just beginning to brown around the edges, about 6 to 8 minutes. Remove from heat and set aside.
Drain steaks and place on grill; cook, covered, 4 to 6 inches from medium heat for 7 minutes. Turn, cover, and cook for 4 to 8 minutes, until desired doneness.
Uncover grill and top each steak with some of the feta cheese. Cover grill and cook for 1 minute, until cheese melts. Place steaks on serving plate and top with onion mixture.
Easy Steak Doneness Tests
Put your hand palm up, and touch your thumb and index finger together. Feel the pad at the base of your thumb; that's what rare steaks feel like. Touch your thumb and middle finger together; the pad will feel like a medium-rare steak. Ring finger and thumb is medium, and thumb and pinky feels like a well-done steak.
