Tenderloin with Grilled Antipasto Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Round out this meal with a loaf of crusty bread served with red pepper jelly or flavored olive oil. The recipes for Chile-Garlic Vinaigrette and Grilled Antipasto Vegetables yield enough for this dish and the Garlicky Vegetable Pasta Salad, which you can quickly toss together later. Ingredients:
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon dried thyme |
1/8 teaspoon garlic powder |
1 1/2 pounds beef tenderloin, trimmed |
cooking spray |
2 1/2 tablespoons chile-garlic vinaigrette |
4 cups trimmed arugula |
8 cups grilled antipasto vegetables |
1/4 cup (1 ounce) shaved parmesan cheese |
Directions:
1. Prepare grill.
2. Combine first 4 ingredients; rub over beef. Place beef on grill rack coated with cooking spray; grill 6 minutes on all 4 sides or until desired degree of doneness. Cover loosely; let stand 5 minutes.
3. Drizzle 2 1/2 tablespoons Chile-Garlic Vinaigrette over arugula; toss gently to coat. Cut beef across grain into thin slices. Arrange beef, 8 cups Grilled Antipasto Vegetables, and arugula on a platter; top with cheese.
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