Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette | Red Meat Recipes | Weber Gri
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Ingredients
- 4 beef tenderloin steaks, each about 6 ounces and 1¼ inches thick
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3 slices thick-cut bacon, cut into ¼-inch dice
- ⅓ cup/40 milliliters finely diced red onion
- ¼ cup/60 milliliters extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 8 ounces/225 grams cremini mushrooms, stems removed, each cut into quarters
- 2 tablespoons finely chopped fresh chives
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