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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I created this recipe when I was planning a steak dinner and wanted a barbecue sauce to go with it. Try the sauce on pork and chicken, says Dolores Jensen of Arnold, Missouri. Ingredients:
3 tablespoons catalina salad dressing |
3 tablespoons honey |
3 tablespoons apricot preserves |
3 tablespoons grape jelly |
2 tablespoons minced chives |
2 tablespoons balsamic vinegar |
2 tablespoons olive oil |
2 tablespoons ketchup |
1 tablespoon soy sauce |
3 garlic cloves, minced |
1 teaspoon ground mustard |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
2 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each) |
Directions:
1. In a small saucepan, combine the first 15 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes; stirring occasionally. Set aside 1/4 cup sauce for serving and keep warm.
2. Place steaks on a broiler pan; top with some of the remaining sauce. Broil 4-6 in. from the heat for 10-16 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with remaining sauce. Serve with reserved sauce. Yield: 2 servings.
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