Want more iVillage? Sign up for our
Newsletters
Grilled Beef Tenderloin & Escarole
Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with grilled baguette.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
Ingredients
| 1 cup grape tomatoes | 3/4 teaspoon salt, divided | |
| 2 tablespoons extra-virgin olive oil, divided | 1/2 teaspoon freshly ground pepper, divided | |
| 2 tablespoons finely shredded Parmesan cheese, divided | 1 clove garlic, minced | |
| 1 tablespoon balsamic vinegar | 2 large heads escarole or romaine lettuce, outermost leaves removed | |
| 1 tablespoon chopped fresh basil | 1 pound beef tenderloin (filet mignon) or sirloin steak, trimmed and cut into 4 steaks, 1-1 1/2 inches thick |
directions
Prep:
30 min
Total:
30 min (Quick)
Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
Enter Kitchen View
-
1
Preheat grill to medium-high.
-
2
Place tomatoes, 1 tablespoon oil, 1 tablespoon Parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender; pulse until coarsely chopped. Set aside. Combine the remaining 1 tablespoon oil and garlic in another small bowl.
-
3
Leaving the root ends intact, cut escarole (or romaine) heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with 1/4 teaspoon salt. Season both sides of steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pat the remaining 1 tablespoon Parmesan onto both sides of the steak.
-
4
Oil the grill rack (see Tip). Grill the escarole (or romaine), turning occasionally, until the inner leaves have softened and the outer leaves have begun to char, about 4 minutes total. Transfer to a cutting board to cool. Grill the steaks, turning once, until desired doneness, 8 to 12 minutes total for medium.
-
5
Cut the root ends off the escarole (or romaine) and discard. Chop the leaves into bite-size pieces. Serve the steak and grilled greens drizzled with the reserved tomato vinaigrette.
notes
Tip: To oil the grill rack: oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.
nutritional information
Chime In
Today's Best Saving
from
- Watch: Jay Marks 20th Anniversary on ‘Tonight’ With Jokes
- Actor Josh Lucas Discusses His New Indie Film ‘Hide Away’
- ‘Hemingway & Gellhorn’: Inside HBO’s Epic Holiday Weekend Movie
- Lifetime Mulls ‘Silence of the Lambs’ Series for Clarice Character
- Cinema Asian America: Director Evans Chan Discusses ‘Sorceress of the New Piano’
- Watch: Gen. Colin Powell’s Pre-Memorial Day Visit to Leno
from
from
The iVillage Network