“The Heitz was smooth and silky, melting soft, perhaps best suited to George’s tournedos, seared outside, succlent and pink within, juices running, mixing with the young potatoes and tangy beans crisp enough to snap.” ~The Cookbook Collector by Allegra Goodman
Glazed Beef Tournedos
3 tablespoons steak sauce
2 tablespoons ketchup
2 tablespoons orange marmalade
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1 garlic clove, minced
4 beef tenderloin steaks (6 ounces each)
- In a small bowl, combing the steak sauce, ketchup, marmalade, lemon juice, onion and garlic. Set aside 1/4 cup for serving.
- Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steaks, uncovered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness, basting frequently with remaining sauce.
- Just before serving, brush steaks with reserved sauce.