Chef Thomas Horner marinates and bastes grassfed Aussie beef with a maple-onion glaze. The sugars caramelize to make a flavorful crust while the meat grills. Serve this with oil-roasted potatoes on the side.
Portion size: 6 to 8 oz. beef
Alternate cuts: Strip steak
1 Australian grassfed 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
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.