Ingredients 2 Tenderloin or Striploin Steaks (8oz and 1 inch thick) 1 tbsp balsamic vinegar 1/2 cup whipping cream 1 tsp Chopped garlic cloves in oil (or 1/2 tsp minced garlic) 1/4 tsp dried basil leaves (or 1 tsp fresh chopped basil) 3 tbsp crumbled fresh goat cheese 1 small tomato, seeded and finely diced 1 small green onion, white part only, chopped 1 tsp chopped fresh parsley salt and pepper olive oil

Directions

Preheat barbecue to medium-high 400°F (200°C). Brush steaks with vinegar; set aside.

In small saucepan, bring cream, Chopped Garlic Flowers in Oil and basil to boil; reduce heat to low and simmer until volume reduces by half. Add cheese; stir with wooden spoon until completely blended. Remove from heat. Add diced tomatoes, chopped green onion and parsley to sauce. Season with salt and pepper.

Lightly brush steaks with oil and sear both sides on barbecue. Reduce heat to medium; cook 3 to 5 minutes per side for rare or 5 to 7 minutes per side for medium, turning meat once. Serve steak with sauce, baked potatoes or rice, sautéed green beans and wild mushrooms, if desired. Garnish with tomato wedge and sprig of parsley or fresh basil.

Makes 2 servings

The sauce can be made ahead, kept covered and refrigerated until ready to use.  To reheat stir over low heat until warmed throughout.

• New York Striploin
• Filet - Beef Tenderloin