Tenderloin Steak with grape sauce. Add grape juice and stir, add the brown sugar and thicken the sauce a bit. Simply cut your steak out now. Design your plate and throw the sauce however you like, let your inner artist come out.

Serve the sliced pork with the grape sauce. Pepper-crusted beef tenderloin with herbed steak sauce. Beef; Mix all of the spice rub ingredients together in a small bowl. You can cook Tenderloin Steak with grape sauce using 19 ingredients and 9 steps. Here is how you cook that.

Ingredients of Tenderloin Steak with grape sauce

You need 1 of good piece of tenderloin steak(preferably veal).
It's of Plenty of salt.
Prepare of Plenty of black pepper.
It's of Broccoli and cauliflower.
It's 2-3 slices of ginger.
Prepare 4 tbsp of butter.
Prepare 2 cloves of garlic.
It's of Sauce.
You need 2 tbsp of brown sugar.
You need 1/2 cup of grape juice.
It's 3/4 cup of chicken stock.
You need 2 tbsp of butter.
Prepare 2 tbsp of canola oil.
You need 2 slices of ginger.
Prepare of Double baked potato.
It's 1 of Potato.
It's of Chives.
It's of Salt and pepper.
Prepare 1 tbsp of butter.

Sprinkle the spice mix over a piece of cling wrap and roll the beef on it until it is well coated. Place a pot of water on the stove and bring to a boil for the pasta. Salt water, add pasta and cook to just-shy of al dente. Heat a large stainless steel or cast iron skillet over medium-high heat.

Tenderloin Steak with grape sauce instructions

Poke a few whole in your potato and wrap it in aluminium foil..
Set it in oven at 180’c for 45min.
Once potatoes are out of oven, cut em in half and scoop out the potato in cup, such that potato retains a cup or bowl like shape. Now mash the scooped out goods of potato and add chives, salt, pepper, butter and cheddar cheese. Fill this mixture in a piping bag and shape it out in the bowl like potato. And place it back in oven at 180’c for 15min or until golden brown at top..
Cut and clean your veggies, rub some olive oil and throw a pinch of salt. And roast them at 180’c for 25- 30 min..
Take out your steak, pat it with tissue or paper to wipe of moisture. Throw it on net tray and give a good rub of salt and pepper. Make sure you have net tray, as we are going to reverse sear it, so we need ventilation below the steak when in oven.
Place the tray in oven at 140-160’c for 30 min(for medium well).
Once out take an iron cast pan well covered on sides to maximize heat. Throw in oil and butter and let it get heated. Cook at medium flame. Throw in your steak let it side of your steak rest on pan for 4 min each(top and bottom only, just char the sides of the steak). One you flip throw in your ginger and garlic cloves. Make sure to throw the butter oil mixture on sides with your spoon.Place the steak on net tray again and let it rest so it can suck it's juices all the way back into it..
Now for the sauce, simmer your chicken stock, throw few slices of ginger. Add grape juice and stir, add the brown sugar and thicken the sauce a bit..
Simply cut your steak out now. Design your plate and throw the sauce however you like, let your inner artist come out..

Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Wish I had more sauce may double it next time. Such an different and enjoyable way to serve pork tenderloin.