- 1/2 cup maple syrup
- 1/4 cup olive oil
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon chopped fresh thyme OR 1/4 teaspoon dried thyme
- 4 garlic cloves, peeled
- 1/2 teaspoon kosher salt
- 4 (6-oz) beef tenderloin steaks (1 ½-inch thick)
Recipe by Chef Jon Ashton.
- Combine all ingredients (except beef) in blender; process until well blended. Combine beef with half the sauce; let stand 30 minutes to 4 hours. Remove beef from marinade, discarding marinade. Cook beef in grill pan or on grill, basting with remaining sauce.
For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN
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