Recipe by Moe! Larry! Cheese!
Comes from Taste of Home Feb/March 2005 Issue. Made these for the super bowl. I marinated the steaks in the sauce and grilled them. They had a very good flavor.
Top Review by HokiesMom
I was initially drawn to the recipe b/c it came from TOH and they usually only print very solid recipes. I am now drawn to the recipe because it is so darn wonderful! I used ribeye steaks to marinade for our Father's Day BBQ. The steaks were moist, juicy, and had such flavor. Everyone could not stop commenting on how nice the marindade and extra dipping sauce tasted. Will definitely be using this again. Made for My 3 Chefs event June 2008.
- 3 tablespoons Catalina dressing
- 3 tablespoons honey
- 3 tablespoons apricot preserves
- 3 tablespoons grape jelly
- 2 tablespoons minced chives
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 3 garlic cloves, minced
- 1 teaspoon ground mustard
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon pepper
- 2 beef tenderloin steaks (1-1/2 to 2 inches thick)
Directions See How It's Made
- In a small saucepan, combine the first 15 ingredients. Bring to a boil.
- Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Set aside 1/4 cup sauce for serving and keep warm.
- Place steaks on a broiler pan; top with some of the remaining sauce. Broil 4 to 6 inches from the heat for 10 to 16 minutes on each side or until meat reaches desired doneness, basting occasionally with remaining sauce.
- Serve with reserved sauce.