Beef Tenderloin on Crusty Garlic Bread

Thyme and Garlic Marinade

• 4 6 oz (180 g) beef tenderloin steaks
• Thyme and Garlic Marinade:
• 4 tbsp (60 mL) balsamic vinegar
• 1/3 cup (75 mL) melted butter
• 1 garlic cloves, finely chopped
• 2 tbsp (30 mL) chopped fresh thyme
• 1 tsp (5 mL) steak spice

Garlic Bread/Horseradish Relish

• Garlic Bread:
• 2 tbsp (30 mL) softened butter
• 1 garlic clove, mashed
• 1 tsp (5 mL) lemon juice
• Pepper
• 4 thick crusty bread slices
• Horseradish Relish:
• 3 tbsp (45 mL) sour cream
• 1 tbsp (15 mL) hot mustard
• 3 tbsp (45 mL) horseradish

Thyme and Garlic Marinade

1. Place tenderloin steaks in shallow dish with marinade. Marinate in refrigerator for 2 hours, turning once. Grill tenderloin steaks over high heat for 1 minute. Reduce heat to medium-high and cook for another 3 minutes on each side, for medium-rare doneness. Serve steaks on slices of Garlic Bread and top with Horseradish Relish. Serve with green salad.

Garlic Bread/Horseradish Relish

1. In shallow dish, combine all ingredients.
2. Garlic Bread In small bowl, blend softened butter, garlic and lemon juice; season with pepper to taste. Spread mixture on bread slices and grill for 2 to 3 minutes on each side, or until crusty.
3. Horseradish Relish In small bowl, mix all ingredients and keep in refrigerator.