Chef Thomas Horner marinates and bastes grassfed Aussie beef with a maple-onion glaze. The sugars caramelize to make a flavorful crust while the meat grills. Serve this with oil-roasted potatoes on the side.
• Prep time: 10 minutes
• Cook time: 20 minutes
• Yield: Serves 8
• Portion size: 6 to 8 oz. beef
• Alternate cuts: Strip steak
• 1 Australian grassfed beef tenderloin
• 1 bunch fresh thyme leaves, chopped
• 1 bunch fresh basil leaves, chopped
• 1 large sweet onion, finely chopped
• ½ cup olive oil
• ¼ cup maple syrup
• Salt and pepper to taste
In a large bowl or zip-lock bag, blend the thyme, basil, onion, maple syrup and olive oil; season with salt and pepper. Remove half to a smaller bowl. Add the tenderloin to the remaining half of the mixture and marinate it for 30 minutes. Preheat a grill to MEDIUM heat. Grill the tenderloin, basting it with the reserved onion mixture, for 25 to 30 minutes, turning it 4 or 5 times. Remove the tenderloin from the grill to rest for 10 minutes before carving it into slices.
This great family recipe is thanks to True Aussie Beef and Lamb at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/beef/maple-onion-glazed-grassfed-beef-tenderloin/