Beef Filets with Grilled Vegetables |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 beef tenderloin steaks (1-1/2 inches thick and 4 ounces each) |
3 teaspoon(s) pepper, divided |
1/2 cup(s) creamy caesar salad dressing |
8 to 12 romaine leaves |
2 medium tomatoes, cut into 1-inch slices |
1 medium onion, sliced |
3 tablespoon(s) olive oil |
2 tablespoon(s) butter, melted |
1/2 teaspoon(s) salt |
Directions:
1. • Rub steaks with 2 teaspoons pepper; place in a large resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for 10 minutes.
2. • Meanwhile, brush romaine, tomatoes and onion with oil. Grill tomatoes and onion, uncovered, over medium heat for 4-5 minutes on each side or until onion is crisp-tender. Grill romaine for 30 seconds on each side or until heated through. Wrap vegetables in foil and set aside.
3. • Drain and discard marinade. Grill steaks, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with butter.
4. • Serve with grilled vegetables. Sprinkle with salt and remaining pepper.
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