Grilled Angus Tenderloin with Merlot-Balsamic Reduction

Ingredients

• 4 Angus tenderloin steaks

• 1 tbsp crushed garlic

• 1 tsp olive oil

• Sea salt and fresh ground pepper

• 1 cup CedarCreek Merlot

• 1 cup good quality balsamic vinegar

Method

1. Rub steaks with olive oil and crushed garlic. Season with salt and pepper. Cover and let stand at room temperature for
   1 hour, turning after 30 minutes.

2. Place Merlot and balsamic vinegar in a heavy saucepan. Over medium heat, bring to a simmer and reduce by half—mixture should be syrupy.

3. Place steaks on greased grill over medium heat. Grill approximately 6 minutes per side, turning only once with tongs.

4. Before serving, drizzle Merlot-balsamic reduction lightly over tenderloins.

This dish is excellent paired with CedarCreek Merlot.