Grilled Beef Tenderloin in Cabernet Sauce

For the Marinade:
6 beef filet mignons (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
salt

For the Sauce:
1 cup onion, chopped into 1-inch pieces
1/2 cup carrot, chopped into 1-inch pieces
1/2 cup celery, choppd 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
2 tablespoons chive batons, cut 1 inch in length for garnish

Marinade:
Coat the steaks with a marinade combining the first six ingredients (not the salt). Refrigerate 3 to 4 hours or overnight. Remove from refrigeration 1 hour before cooking and wipe excess marinade off the steaks.

Sauce preparation:
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.

Light the grill and let the coals cook down to a medium-hot fire. Season the steaks liberally with salt and grill to the desired degree of doneness, about 4 minutes on each side for medium rare. Remove to a rack and keep warm while sides are dished. Pour any juices from the steaks into the sauce and spoon the sauce over and around the steaks. Sprinkle with chive batons and serve immediately.

Yield: 6 servings