Receta Argentinian Grilled Beef Tenderloin
by Global Cookbook

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	Raciónes: 6

Ingredientes

Six 7-oz beef tenderloin steaks (1 1/2 inches thick) Coarse sea salt Tortilla Espanola see recipe Chimichurri Sauce Raichlen see recipe Salsa Criolla see recipe

Light a grill; for best flavor, toss a few soaked oak chips onto the fire. Alternatively, preheat a grill pan and oil it lightly. Generously season the steaks with salt and grill over a warm fire for about 8 min per side for medium rare. Let the steaks stand for 3 min, then serve with wedges of Tortilla Espanola and bowls of Chimichurri Sauce and Salsa Criolla.
WINE RECOMMENDATION: The jalapenos and the garlic in the chimichurri add in noticeable heat to the grilled meat. Look for a Merlot with sufficient fruit to tolerate the spice, such as the 1995 Bodegas Weinert from Argentina or possibly, from California, the 1995 Tessera or possibly the 1995 Franciscan.
Description: "Argentineans love beef. In fact in Buenos Aires many locals eat beef a dozen times a week. So great is their respect for this noble meat which no Argentinean would ever dream of marinating it or possibly of seasoning it with anything other than salt. Still, two con"