Grilled Rosemary Beef Tenderloin is a classic dish for pairing with big, bold reds. You Tolerant Vinotypes will love this one. Super simple to make but showy to serve, this may become your new go-to company dish.
Grilled Rosemary Beef Tenderloin
- 4 beef tenderloin steaks (filet mignon, 1/2-inch thick)
- 1 1/2 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning
- 3 tablespoons olive oil
- 2 teaspoons McCormick® Parsley Flakes
- 2 teaspoons McCormick® Rosemary Leaves
Sprinkle steaks with Steak Seasoning. Mix olive oil, parsley and rosemary; brush over steaks. Refrigerate 30 minutes to 1 hour.
Grill over high heat 4 to 6 minutes per side or until desired doneness.
This young Glory Cellars 2016 Cabernet Sauvignon from Lodi, California already shows a potent intensity in the nose. This wine displays mature red fruit such as raspberry, blueberry and blackberry. The nose finishes with cigar box, vanilla and light toasted oak aromas. The mouth provides a great balance with plenty of power in the attack. This is a very pleasant medium to longbodied California Cabernet Sauvignon.Learn more about the benefits of the WineShop At Home Artisan Collection Wine Club.
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