Ingredients
2 beef tenderloin steaks, (or filet mignon), (roughly 8 oz each)
cooking spray
¼ cup balsamic vinegar
¼ cup olive oil
2 tsp Italian seasoning
½ tsp garlic powder
1 tsp salt
½ tsp ground black pepper
10 oz dates, pitted
1½ tsp yellow mustard powder
¼ cup apple cider vinegar
2 tbsp olive oil
salt, to taste
ground pepper, to taste
1 cup mashed potatoes
2 oz salad, done to your preference (or vegetables)
Preparation
Combine balsamic vinegar, olive oil, Italian seasoning, garlic powder, salt, and pepper in a mixing bowl. Whisk until evenly incorporated.
Place your steaks inside a resealable bag. Then, pour the marinade into the steaks. Seal the bag and transfer it to a chilled area.
Marinate for at least 2 hours, no more than 5 hours.
While the steaks are marinating, combine all your ingredients for the dates essence in a food processor or blender. Puree until smooth.
Season to taste with salt and pepper. Adjust accordingly and set aside.
Preheat the grill and grease with cooking spray.
Drain the steaks from the marinade. Do not discard the beef marinade.
Then, grill the steaks to your desired doneness, roughly 8 minutes for medium doneness.
Baste the steaks with the marinade as needed, and flip over occasionally. Then, grill all sides of the steaks.
Allow the steaks to rest briefly once grilled.
Spread two tablespoons of the date essence per plate. Then, place the steaks next to the sauce for plating.
Serve with potatoes and a side of salad or vegetables of your choice. Enjoy!
