Balsamic marinated beef tenderloin on the BBQ

Name: Balsamic marinated beef tenderloin on the BBQ
Prep time: 3 h
Cook time: 8 min
Total time: 3 h 8 min
Yield: 2
Cuisine: Québécoise
Ingredients: ¼ cup (60 ml) olive oil; 3 tbsp (45 ml) balsamic vinegar; 2 garlic cloves, chopped; 1 tbsp (15 ml) fresh basil, chopped; 1 ½ tsp (7.5 ml) dried oregano; ¼ tsp (1 ml) salt; ¼ tsp (1 ml) pepper; 2 beef tenderloins about 1 ½ inch thick (300 g / 10 oz each)

Preparation 3 h
Cooking 8 min
Servings 2
Freezing Absolutely

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Balsamic marinade

¼ cup (60 ml) olive oil
3 tbsp (45 ml) balsamic vinegar
2 garlic cloves, chopped
1 tbsp (15 ml) fresh basil, chopped
1 ½ tsp (7.5 ml) dried oregano
¼ tsp (1 ml) salt
¼ tsp (1 ml) pepper

Beef tenderloin

2 beef tenderloins about 1 ½ inch thick (300 g / 10 oz each)

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Preparation

In a bowl, mix olive oil, balsamic vinegar, garlic, basil and oregano. Season with salt and pepper. Reserve about ¼ cup (60 ml) of fresh marinade in the fridge — 2 tbsp for basting during cooking and 2 tbsp for serving.
Place tenderloins in a sealed bag or container. Pour the remaining marinade over the meat and coat well. Refrigerate 2 to 3 hours.
Remove meat from fridge 30 minutes before cooking to bring to room temperature.
Preheat barbecue to maximum temperature. Oil the grates.
Place tenderloins on grates and close the lid. Grill 2 minutes, rotate 90°, grill 2 minutes. Flip the steaks, grill 2 minutes, rotate 90°, grill 2 minutes. Baste with the reserved fresh marinade during cooking.
Remove from barbecue and wrap tightly in aluminum foil. Let rest 5 minutes.
Slice the tenderloins and drizzle with the remaining reserved marinade. Personally, I like to serve this on a bed of arugula or frisée lettuce with green onions, a drizzle of olive oil and a splash of white balsamic vinegar.