Mesquite-Grilled Beef Tenderloin

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Yield: 4 servings

Grilled venison can be tender, flavorful and bonus; it is a leaner and lower in cholesterol that regular red meat. Fire up the grill and enjoy its complex flavors with this tasty and unusual walnut marinade.

Pair it with either of this month's Aged Cabernet Series featuring the Delectus Winery 2003 Sacrashe Vyd., Napa Valley Cabernet Sauvignon and the Ardente Family Estate 2004 Atlas Peak, Napa Valley Cabernet Sauvignon.

Ingredients

Start the charcoal and soak the mesquite chips in water. Mix the salt and pepper with the walnuts. Sprinkle the walnut mixture on on wax paper and roll the tenderloin into the mixture. Wrap the meat in the waxed paper and refrigerarte until the coals are ready.  Add the mesquite chips when the coals are ready.

Grill the meat until medium rare, approximately 20-30 minutes. After slicing the meat, spoon any loose walnut mixture on top of each serving.