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A&E >  Food

There’s More To Grilling Than Just Hot Dogs

By The Associated Press

The art of the backyard cookout has been going through some very innovative changes in the last few years.

The days of hot dogs and burgers with potato salad and beer are being challenged and maybe eclipsed by a new and creative approach to food, says Boston chef Gordon Hamersley in the new cookbook, “The Steaklover’s Companion: 170 Savory Recipes from America’s Greatest Chefs,” by Frederick J. Simon (HarperCollins).

“Although grilling is not typical of the French bistro repertoire, it definitely plays a role in the American bistro kitchen,” Hamersley says. “I really enjoy the fun of cooking outside for a crowd of people.”

The following is Hamersley’s recipe for Grilled Beef Tenderloin With Spicy Balsamic Vinaigrette.

Grilled Beef Tenderloin With Spicy Balsamic Vinaigrette

Spicy Balsamic Vinaigrette:

1/2 cup beef stock

1/2 cup red wine

2 tablespoons balsamic vinegar

1/2 teaspoon coriander seeds

1/2 teaspoon fennel seeds

1/2 teaspoon cayenne

3/4 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon minced fresh thyme

1/4 cup olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon sugar


1 beef tenderloin, about 2 pounds, cut into 4 equal portions

2 tablespoons vegetable oil


Freshly ground black pepper

Combine the stock, wine, vinegar, coriander, fennel, cayenne, paprika, cumin and thyme in a saucepan and bring to a boil over high heat. Lower the heat to medium and reduce the mixture to 1/2 cup.

Transfer the mixture to a blender and, with the machine running, slowly add the oil in a steady stream. Blend until the mixture has emulsified. Add the salt, pepper and sugar, and blend until just combined. If the vinaigrette is too thick, add about 1 tablespoon of warm water. Return to a clean saucepan and keep warm until ready to serve.

Prepare the grill (or alternately, the steaks can be broiled).

Rub the tenderloin portions with the oil, and season with salt and pepper. Place the meat on the grill and cook for about 4 to 5 minutes per side for medium-rare, depending on the thickness of the meat and the heat of the grill. Remove the meat from the grill and let rest on a platter for 2 or 3 minutes.

Spoon the warm vinaigrette in the center of each plate and spread out. Place the tenderloins on top of the vinaigrette and serve immediately.

Yield: 4 servings.

Nutrition information per serving: 841 calories, 72.1 grams fat (77 percent fat calories), 40 grams protein, 2 grams carbohydrate, 160 milligrams cholesterol, 521 milligrams sodium.

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