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  • 1/2 cup maple syrup
  • 1/4 cup olive oil
  • 1 tablespoon coarsely ground black pepperĀ 
  • 1 tablespoon chopped fresh thyme OR 1/4 teaspoon dried thyme
  • 4 garlic cloves, peeled
  • 1/2 teaspoon kosher salt
  • 4 (6-oz) beef tenderloin steaks (1 Ā½-inch thick)


  1. Combine all ingredients (except beef) in blender; process until well blended. Combine beef with half the sauce; let stand 30 minutes to 4 hours. Remove beef from marinade, discarding marinade. Cook beef in grill pan or on grill, basting with remaining sauce.
Recipe by Chef Jon Ashton. For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN

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The recipe was originally published as Maple-Pepper Steaks on

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