We had a balsamic glazed tenderloin for thanksgiving with some Balsamic Grill Sauce we received as a gift in our wine order from VML Wines. The glaze is from Earthsbountyfinefoods and is delicious. We didn't have enough so I ended up making more to use to drizzle over the meat. I think they both tasted equally good and were very similar. Here's the recipe I used. I'll warn you though, the smell of reducing balsamic vinegar will smell up the whole house and burn your nostrils. It's a recipe from Bobby Flay.
So here's what I did.
I took the leftover tenderloin which was about 1.5 lbs and cut 1 to 1.25 inch slices and made large cubes of meat. I then coated this in the balsamic glaze and let sit. Since this was already cooked I put under the broiler for about 8-10 minutes
While that was cooking I also had the Mostacholi boiling away and started cooking some onions and mushrooms. When they were about 4-5 minutes from being done I added some garlic and cherry tomatoes. I also seasoned with S+P and a little garlic salt.
While that was cooking I also had the Mostacholi boiling away and started cooking some onions and mushrooms. When they were about 4-5 minutes from being done I added some garlic and cherry tomatoes. I also seasoned with S+P and a little garlic salt.
At the end I mixed it all together and served. Everyone at it up, including the kids. I topped it off with some french bread and Parmesan cheese. Enjoy!
If you do use the recipe, please let me know! I would like to hear!
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