Portion size: 6 to 8 oz. beef Alternate cuts: Strip steak
Fillet Steak:
1 Thomas Farms Grass Fed Beef Tenderloin
1 bunch fresh thyme leaves, chopped
1 bunch fresh basil leaves, chopped
1 large sweet onion, finely chopped
½ cup olive oil
¼ cup maple syrup
Salt and pepper to taste
Instructions
In a large bowl or zip-lock bag, blend the thyme, basil, onion, maple syrup and olive oil; season with salt and pepper. Remove half to a smaller bowl. Add the tenderloin to the remaining half of the mixture and marinate it for 30 minutes.
Preheat a grill to medium heat. Grill the tenderloin, basting it with the reserved onion mixture, for 25 to 30 minutes, turning it 4 or 5 times.
Remove the tenderloin from the grill to rest for 10 minutes before carving it into slices.
Portion size: 6 to 8 oz. beef Alternate cuts: Beef Tenderloin
Fillet Steak:
1 Thomas Farms Grass Fed Beef Strip Steak
1 bunch fresh thyme leaves, chopped
1 bunch fresh basil leaves, chopped
1 large sweet onion, finely chopped
½ cup olive oil
¼ cup maple syrup
Salt and pepper to taste
Instructions
In a large bowl or zip-lock bag, blend the thyme, basil, onion, maple syrup and olive oil; season with salt and pepper. Remove half to a smaller bowl. Add the Strip Steak to the remaining half of the mixture and marinate it for 30 minutes.
Preheat a grill to medium heat. Grill the strip steak, basting it with the reserved onion mixture, for 25 to 30 minutes, turning it 4 or 5 times.
Remove the tenderloin from the grill to rest for 10 minutes before carving it into slices.
