Our masterminds - the meat, the thyme and the book!

Meanwhile, make the sauce! I got international: balsamic vinegar from Italy and the red pepper from Hungary. Although in the book, Oliver refers to a dish of American cuisine. Combine the vinegar, ketchup, paprika, garlic and thyme.

Stir the sauce to avoid lumps from paprika.

We put sauce on our steak.

Send the meat in the refrigerator to marinate. I stood in the refrigerator for about 1 hour + 30 minutes for the road to give + fire! In total 2.5-3 hours.

The tenderloin can be cooked in several ways: 1. To put whole pieces on the grill and roast, then the meat is incredibly juicy, but if You are cutting different size (somewhere thicker, somewhere thinner), it is likely that the meat is cooked unevenly. 2. Cut the tenderloin into slices and fried kebab. The meat is less juicy, but definitely fried. Because we like juicy meat, then chose the first option.

In fact, everything! We prepared the meat for about 30 minutes, periodically checking it with a knife. Finished tenderloin sliced and served with vegetables! What I liked the marinade: fantastic flavor of the finished meat, sweet crust and a lovely finish! Bon appetit!