Ingredients
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1/2 cup chopped shallot
- 2 tablespoons chopped fresh rosemary
- 8 beef tenderloin steaks ( 6-7 oz. each, about 1-inch thick)
Directions
- Puree vinegar, oil, shallots and rosemary in blender until almost smooth. pour into 13x9x2 inch glass baking dish. Add steaks; turn to coat with marinade. Cover and refrigerate at least 6 hours and up to 1 day, turning steaks occasionally.
- Prepare barbecue (medium-high heat). Remove steaks from marinade; sprinkle with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare.
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