Grilled Steak Au Poivre with Dijon Sauce
 
4 Beef tenderloin steaks, cut 1 1/2 "thick (about 1 1/2 lbs.)
1 tb Worcestershire sauce
Crushed black peppercorns
1/3 c Dijon mustard
1/3 c Mayonnaise
3 tb Dry red wine
2 tb Finely chopped red or green onion
2 tb Minced fresh parsley
1 clovr Garlic, minced
 
Brush steaks with Worcestershire sauce and sprinkle with pepper to taste; set aside.

To prepare Dijon Sauce, combine mustard, mayonnaise, wine, onion, parsley and garlic; mix well. Place steaks on grid.

Grill over hot coals 15 minutes for medium-rare or to desired doneness, turning often. Serve with Dijon Sauce. 

Note: Dijon Sauce is also good with grilled salmon and swordfish. To serve with fish, substitute white wine for the red wine and minced fresh dill for the parsley.

4 servings