1/2 cup beef stock
1/2 cup red wine
2 tablespoons balsamic vinaigrette
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cayenne 1/2 teaspoon cayenne
3/4 tablespoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon minced fresh thyme
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1 beef tenderloin, about 2 pounds, cut into 4 equal portions
2 tablespoons vegetable oil
FOR VINAIGRETTE: Combine the stock, wine, vinegar, coriander, fennel, cayenne, paprika, cumin, and thyme in a saucepan and bring to a boil over high heat. Lower the heat to medium and reduce the mixture to 1/2 cup. Transfer the mixture to a blender and, with the machine running, slowly add the oil in a steady stream. Blend until the mixture has emulsified. Add the salt, pepper, and sugar, and blend until just combined. If the vinaigrette is too thick, add about 1 tablespoon of warm water. Return to a clean saucepan and keep warm until ready to serve.
FOR BEEF: Prepare the grill (or, alternatively, the steaks can be broiled). Rub the tenderloins portions with the oil, and season with salt and pepper. Place the meat on the grill and cook for about 4 to 5 minutes per side for medium-rare, depending on the thickness of the meat and the heat of the grill. Remove the meat from the grill and let rest on platter for 2 or 3 minutes.
Spoon the warm vinaigrette in the center of each plate and spread out. Place the tenderloins on top of the vinaigrette and serve immediately.
Active Time: 25 Minutes
Total Time: 30 Minutes
Yield: 4 Servings