Grilled Beef Tenderloin in Cabernet Sauce

6 beef filet mignons or T-bone steaks (approximately 7 ounces each), trimmed*
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
4 sprigs rosemary, bruised
1/4 cup olive oil
1 teaspoon coarsely cracked black peppercorns
Cabernet Sauce (see recipe below)
Salt
2 tablespoons chive batons, cut 1-inch in length (for garnish)

In a bowl or large resealable plastic bag, combine balsamic vinegar, garlic, rosemary,

olive oil, and peppercorns; place steaks in the plastic bag or covered dish.

Refrigerate 3 to 4 hours or overnight. Prepare Sauce.

Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks.

When you are ready to grill, preheat barbecue grill. Place steaks onto hot grill. Season the steaks liberally with salt and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare.

 Use a meat thermometer to test for doneness:

Rare - 120°F
Medium Rare - 125°F
Medium - 130°F

When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Pour any juices from the steaks into the prepared sauce and spoon the sauce over and around the steaks on individual serving plates. Sprinkle with chive batons and serve immediately.

Makes 6 servings

Cabernet Sauce:
1 cup onion, chopped into 1-inch pieces
1/2 cup carrot, chopped into 1-inch pieces
1/2 cup celery, chopped into 1-inch pieces
1/4 cup olive oil
6 cloves garlic, crushed
2 bay leaves
2 tablespoons tomato paste
1/4 cup Balsamic Vinegar
1/4 cup red wine vinegar
2 cups red wine (preferably Cabernet)
1 1/2 quarts veal stock or roasted chicken stock
Salt and black pepper to taste

In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned. Add the garlic, bay leaves, and tomato paste; cook 1 minute, stirring. Add the vinegars and wine, bring to a boil, and simmer until reduced by two-thirds. Add the veal or chicken stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds. Strain through a fine-mesh strainer.

Cool and refrigerate if not using immediately.

Return the sauce to the heat and simmer until it lightly coats the back of a spoon.

Season with salt and pepper and keep warm.