IngredientsMarinated Grilled Hanging tender on Sauté Spinach

32ozs Hanging Tender (for 4 people) trimmed and cut in 4 pcs
For Marinade:
½ cup Red Wine
1 cup Balsamic Vinegar
½ cup Lea & Perrins Worcestershire Sauce
¼ cup Basso® Extra Virgin Olive Oil
1 cup Light Soy
2 tsp Coleman’s Mustard Powder
2 tsp Badia® Mixed Peppercorns
2 tbsp Dark Brown Sugar


Mix all the above ingredients together. Make sure the sugar is dissolved. Put steaks in a zip lock bag. Pour the marinade in and seal (don’t forget to let the air out). Turn the bag over a few times and put on pan and refrigerate for 4-6 hours or overnight.

To cook, take out of marinade pat dry. Grill for 3-5 minutes on each side or how you want it done. It is best under cooked. Let rest for 8-10 minutes, then slice.

For the sauce, pour marinade into sauce pot let reduce by half and taste. Adjust seasoning and Monte aux Buerre about 2 teaspoons.

Serve on a bed of spinach with baby potatoes. Roast garlic cloves and shallots. Sauté quartered crimini mushrooms, shitake mushrooms and white mushrooms. Spoon sauce around and Bon Appétite.

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