4 4 oz. beef tenderloin steaks
1 cup Yoshida’s Original Gourmet Sauce
1 garlic clove (chopped)
2 Tbsp lemon juice
¼ cup dijon mustard
½ cup sour cream
¼ cup milk
1 tsp salt
Combine Tenderloins, Gourmet
Sauce, Garlic, and lemon juice in a sealable bag and refrigerate at least
1 hour.
Remove steaks and discard marinade. Grill over high heat for 3 minutes
per side; or until desired doneness.
Combine mustard, sour cream, milk, and salt in a small skillet over medium
heat until sauce bubbles. Reduce heat and simmer for 2 to 3 minutes, stirring
frequently. Serve warm over steaks.
Wine Pairing: Turning
Leaf Coastal Reserve Zinfandel
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Marinaded Sirloin with Gorgonzola |
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Braised Pork Ribs |
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Dancing Bull Zinfandel | |
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Turning Leaf Coastal Reserve Zinfandel | |
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Rancho Zabaco Sonoma Heritage Vines | |
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