Easy Tenderloin with Asparagus On the Grill

May 28, 7:16 AMBoise Cooking ExaminerMichele (Jaz) Fagan

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Wasn’t it a lovely Memorial Day weekend! I had a great time just puttering around my house and working the garden. Everything is starting to come up and I can’t wait to see the fruits of my labor. This time of year everyone gets that hankering to BBQ-I know my husband does, and he’s become a pro. In light of that I want to share a couple of great recipes for the BBQ.

The steaks for this recipe are filet mignon, or on my budget tenderloin. I buy mine in the grocers section. They come pre-packaged wrapped with bacon, two to a package. One package runs about $6.00. I marinade in Worcestershire 24 hours before, *see directions in earlier article*. The veggies I prefer to serve with this is asparagus, and now is the time to buy it, when they are nice, thick stalks.

Easy Tenderloin in Sherry gravy

• 2 pre-packaged tenderloins-I prefer mine med-rare
• 2 brown gravy packets
• Cooking Sherry
• Mushrooms
• S&P to taste

Have husband throw steaks on the grill while you prep the gravy. Cook the gravy according to directions, when it’s ready, slowly add sherry a little at a time, you don’t want too much or the gravy will be too sweet. Use your own taste judgment. Wash and cut mushrooms, stems on, into thirds or fourths. I place mushroom, cap down, and cut stem to cap. Over med heat I throw in enough mushrooms so the gravy still has the consistency of gravy, but enough mushrooms to be enjoyable. Cover and let mushrooms get tender, reduce to low. When steaks are done ladle the gravy over the steaks.

Balsamic Asparagus

• Asparagus 1lb
• Olive oil
• Balsamic vinegar
• Kosher salt

Cut woody ends off asparagus and wash in cold water. Take enough tin foil to be able to wrap asparagus loose but sealed for steamed effect. Lay asparagus flat on foil and drizzle with olive oil and vinegar, then sprinkle with kosher salt. Wrap tightly enough that no steam can get out, poke tin foil with a fork about five or six times. Place on grill and check every 7 minutes or so. Should be bright green and still with crunch, you don’t want soggy asparagus. If they get done before the steaks, place in a 150 degree oven still wrapped tight to keep steam in.

• Serve with garlic French bread.

Wine recommend for this dish

• I like a nice Bell’agio Chianti