Grilled Beef Tenderloin & Goat Cheese Courtesy Of: The Beef Information Centre Grilled Beef Tenderloin & Goat Cheese Serves 2 2 Tenderloin or Striploin Grilling steak (each 8 oz/225 g) 15 mL or 1Tbsp Balsamic vinegar 125 mL or 1/2 cup Whipping cream 5 mL or 1 tsp Chopped garlic flowers in oil 1 mL or 1/4 tsp Dried basil leaves 45 mL or 3 Tbsp Crumbled fresh goat cheese 1 Small fresh tomato, seeded and dinely chopped 1 Small green onion, white part only, chopped 5 mL or 1 tsp Chopped fresh parsley to taste Salt and pepper Olive oil Preheat grill to medium-high: 400 degrees F (200 degrees C.) Brush steaks with vinegar; set aside

In small saucepan, bring cream, chopped garlic flowers in oil and basil to a boil; reduce heat to low and simmer until volume reduces by half. Add cheese; stir with wooden spoon until completely blended. Remove from heat. Add diced tomatoes, chopped green onion and parsley to sauce. Season with salt and pepper.

Lightly brush steaks with oil and sear both sides on grill. Reduce heat to medium; cook 3 to 5 minutes per side for rare or 5 to 7 minutes per side for medium, turning meat once. Serve steak with sauce, baked potatoes or rice, sauteed green beans and wild mushrooms, if desired. Garnish with tomato wedge and sprig of parsley or fresh basil.