November Recipe of the Month

Tenderloin Steaks with Cherry Sauce

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This is a very simple but delicious marinade. The balsamic vinegar gives the grilled steaks a deep, rich color and flavor which nicely compliments the flavor of the steaks. 

Tenderloin Steaks with Cherry Sauce

1/3 cup dried tart cherries
¾ cup THE OLIVE MILL Cherry Balsamic
2 t. THE OLIVE MILL Arbequina olive oil
black pepper and sea salt
4 beef tenderloin steaks
1 green onion, chopped

Place cherries and balsamic in a medium saucepan.  Bring to a boil; cook for 5 minutes until liquid is reduced to ¼ cup.  Stir in oil, salt and pepper. Broil 4” from heat for 4-6 minutes until meat reaches desired doneness.  Serve steaks with cherry sauce and garnish with green onion.

Balsamic Asparagus Salad 

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1/3 cup thinly sliced red onion
1/4 cup dried cranberries
3 tablespoons THE OLIVE MILL Arbequina olive oil
3 tablespoons THE OLIVE MILL Cherry Balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
Dash salt and pepper
3 tablespoons slivered almonds, toasted
3 tablespoons chopped cooked bacon or bacon bits

Steam or roast asparagus until crisp-tender. Immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries. Combine the oil, vinegar, lemon juice, mustard, salt and pepper; mix well. Pour over asparagus mixture and toss. Cover and refrigerate for 1 hour. Just before serving, stir in almonds and bacon.

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