Mmmm. It’s getting a slight bit cooler outside and that makes me crave rich, red meat.

Come on, I know I’m not the only one.

This amazing recipe for Mustard Beef Tenderloin looks like just the ticket.  See what YOU think!

Mustard Beef Tenderloin

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

• 4 beef tenderloin filets
• 3 tablespoons Dijon mustard
• 3 tablespoons white vinegar
• 1 1/2 tablespoons olive oil
• 1 tablespoon pineapple juice
• 1 tablespoon dried tarragon
• 1/4 teaspoon black pepper

Preparation:

Mix together mustard, vinegar, olive oil, pineapple juice, tarragon and pepper. Simmer in a saucepan until evenly heated. Keep warm. Preheat grill. Lightly pound filets with kitchen mallet and sprinkle with salt and pepper. Place on grill and cook about 4 minutes on each side or until desired doneness. Remove from grill. Place about 2 tablespoons of mustard mixture on a plate and place filet onto the sauce.

Recipe courtesy of bbq.about.com.

Photo courtesy of KansasCitySteaks.com.

Feeling like a steak, but want to feel really, really good about eating it?

Try a London Broil. It’s lean, it’s flavorful, and paired with lots of yummy, summery vegetables it’s just about totally guilt-free!

Grilled London Broil with Summer Vegetables

Makes 4, 10 oz. servings Prep Time: 15 minutes + marinating time

Cook Time: 10 minutes

1/4 cup red wine vinegar
2 T. Giant olive or Giant canola oil
1 T. Giant fresh thyme or oregano
2 large cloves garlic, minced
1/2 tsp. Giant ground pepper
1 lb Giant beef top round steak (London Broil)
1 cup Giant cherry tomatoes
2 medium Giant zucchini, sliced lengthwise
1 medium Giant yellow summer squash, sliced lengthwise
1 tsp. Giant olive oil
2 T. grated Parmesan cheese

For marinade, combine vinegar, oil, thyme or oregano, garlic and pepper in a food-safe plastic bag. Add steak to bag and turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Toss tomatoes, zucchini and yellow squash with oil. Make an aluminum foil boat to contain tomatoes. Remove steak from marinade; discard marinade. Pre-heat your grill and place steak over medium direct heat. Arrange vegetables around steak. Grill steak, uncovered, 8 to 9 minutes for medium doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until crisp-tender, turning occasionally.

Remove vegetables to a serving platter and sprinkle with cheese. Carve steak into thin slices against the grain.

Nutrition information per serving: 270 calories, 15 g fat, 5 g saturated fat, 55 mg cholesterol, 110 mg sodium, 8 g carbohydrate, 2 g fiber, 27 g protein.

Photo courtesy of nycotto.com.

Recipe courtesy of chicagotribune.com.

You can take the headline of this post to mean a few things:  Rose has a hero who is a steak, Rose’s recipe for a steak hero sandwich or, well, that’s all I got.

We’ll go with number 2.

Check out this magnificent way to present some scrumptious beef steak . . .

Rose’s Steak Hero

Caramelized Onions:
5 oz. butter
3 lbs. onions, sliced
1 Tbsp. garlic, minced
2 Tbsps. balsamic vinegar

Creole Mustard Aioli (Yield: 3 cups):
2 1/2 cups mayonnaise
1/2 cup creole-style mustard
2 tTbsps. garlic, minced
7 1/2 lbs. beef flank steak
1-2 tsps. salt
1-2 tsps. pepepr
24 individual ciabatta breads, split
1 1/2 lbs. blue cheese, crumbled
6 oz. spinach leaves

1. TO MAKE CARAMELIZED ONIONS: In rondo over medium heat, melt butter. Add onions and sautè until caramelized, stirring often. Add garlic and sautè 1 minute. Stir in vinegar. Cool and cover. (Yield: about 1 lb., 8 oz.)
2. FOR CREOLE MUSTARD AIOLI: In bowl, mix mayonnaise, Creole-style mustard and garlic. Cover and refrigerate.
3. FOR EACH SERVING, TO ORDER: Grill 1 steak to medium. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Slice 4 oz. steak thinly at an angle across the grain. Cover and reserve the remaining steak.
4. Spread 1 Tbsp. Creole mustard aioli on each cut side of bread. Top bottom bread half with 1 oz. blue cheese, the warm steak slices, 1 oz. caramelized onions, 1/4 oz. spinach leaves and other bread half. Plate and serve.

Recipe and photo above courtesy the Cattlemen’s Beef Board and National Cattlemen’s Beef.