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Grilled Cilantro Beef Tenderloin with Caramelized Maui Onion Sauce
Barbecue & Grilling Recipes from AlansKitchen.comMakes 4 servings


  • Meat
    • 2 - pounds beef tenderloin
    • 2 - Tablespoons chopped garlic
    • 1 - Tablespoon cilantro (Chinese parsley), chopped
    • 1/2 - Tablespoon ground black pepper
    • 1 - Tablespoon soy sauce or fish sauce
  • Sauce
    • 1 - cup Maui or sweet onions, sliced
    • 1 - cup shiitake mushroom, sliced
    • 1 - Tablespoon vegetable oil
    • 1 - cup red wine
    • 1 - cup veal stock
    • 2 - Tablespoon unsalted butter
    • salt (to taste)
    • pepper (to taste)



  1. Cut and clean the beef to about 8 ounce portions or any size you prefer then marinate with garlic, Chinese parsley, black pepper and soy sauce for at least 2 hours or let it sit over night.
  2. Grilled to your liking, served on top mashed kabocha pumpkin.


  1. On medium heat, saut� Maui onions with some vegetable oil to caramelize the onions, about 2-4 minutes, then add red wine. Let it boil to reduce the wine until the wine is almost disappears.
  2. Add veal stock. Bring it to a boil on high heat then add mushrooms. Cook for a minute or so. Add butter, salt and pepper.
  3. Serve on top of steak.

Picnicking & Tailgating

Do-Ahead Tip Make these packets up to 24 hours in advance and refrigerate. Pop them on the grill when you are ready to eat.


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