Ingredient List:
- 6–12 — Sambol® 1/2″ 2 oz Tenderloin Steaks
- 3–6 Tsp — Elbee’s Zesty Garlic Wet Rub
- 3 cups — Elbee’s Wine & Oil Marinade (separate recipe)
- 1 ea — Condiments WVM Horseradish Sauce, Long Shot
- Peach Horseradish Sauce and C&C Onion Confit
- 1 ea — Steak Iron Grill Press, Jaccard and Vacuvin
Instruction:
On a cutting board lay out your steaks, smear 1/2 tsp of Zesty Garlic Wet Rub on each steak and use the Jaccard 4–5 times or more, evenly across one side of the meat. Place the meat Garlic Rub down into the Vacuvin and pour about 3 cups of the Elbee’s Wine & Oil Marinade to coat the steaks lightly. Place the top on the Vacuvin and use the pump to pull a vacuum. Gently shake to evenly coat all the steaks, leave to marinate 15 to 60 minutes, on removal gently shake off any excess moisture leaving as much Wet Rub as possible and set aside.
Preheat griddle to high heat (2–3 sec) hand hold.
Start each steak with the Wet Rub and Jaccarded side down. Using the Grill Press sear each side of the slider @ 2–3 minutes per side turning once and repeating the press.
Check internal temperature it should be medium rare to medium, and if necessary move the sliders to the grill grates to mark and finish about 3 minutes a side, continue cooking on indirect medium low heat (5–7 sec hand hold) to the desired doneness.
Serve immediately.
Enjoy!!
