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Balsamic Beef Filets

Source of Recipe

From "The Happy Cookbook" by Kathy Doocy and Steve Doocy


Recipe Introduction

"Kathy and I got engaged at table 52 at the legendary Palm Restaurant in Washington, DC. If we went out to eat, we went to the Palm. When Peter was born, Tommy Jacomo, who ran the the place, showed up at the hospital the next day with a lobster that was Peter's birth weight: seven pounds eleven ounces. Back then that would have cost the same as a Mercedes payment. When Peter was big enough for his first dinner at a restaurant, we took him there. Unfortunately he started screaming, so Kathy excused herself from the table and took him into the coatroom, where we thought all that hanging outerwear would surely deaden the sound. It did not. By this point we'd decided it wasn't worth further reputational damage and as we were collecting our coats we heard a woman behind us observe, 'There's nothing as beautiful as the sound of a baby crying.' I looked at Kathy and she looked at me, and we rolled our eyes, but at exactly that moment, Peter stopped crying. Shocked, we realized that the woman was Angie Dickinson, the TV and movie star, and she was standing with Larry King, then the king of cable, who was probably thinking, I'm on a date with Angie Dickinson, somebody look at me! As we left the coatroom, I left Larry King a dollar tip. We are a steak and potato family, and this recipe is a favorite inspired by our many nights at the Palm. It's a snap to make, and the hint of rosemary and the balsamic marinade give it such a unique flavor that everybody always asks, 'What's in that?' You don't have to ask...here it is!"

List of Ingredients

â—¦ ½ cup extra-virgin olive oil
â—¦ ¼ cup balsamic vinegar
â—¦ ¼ cup dry red wine
â—¦ ½ cup chopped shallots
â—¦ 1 clove garlic, minced
â—¦ 2 tablespoons fresh rosemary leaves
â—¦ Six 8-ounce beef tenderloin steaks
â—¦ Salt and freshly ground black pepper


Recipe

In a blender, combine the olive oil, vinegar, wine, shallots, garlic, and rosemary and blend until nice and smooth. Pour the marinade into a resealable bag, add the steaks, and seal. Give the bag a good shake and refrigerate once or twice during that time.

Get the grill roaring to medium-high heat. Salt and pepper the steaks to your liking. Set the steaks on the center of the grill for an even temperature and grill on both sides to your desired doneness. We prefer them done to medium and take them off the grill when the interior temperature is almost to 160° F. Let the steaks rest for 10 minutes off the grill before serving.

Makes 6 servings