Beef Filets with Grilled Vegetables

Photo: psfreeman

Romaine lettuce leaves are a must for this recipe because they stand up to grilling. And basting with butter seals in the meat’s juices and adds extra flavor. From Cindie Haras: Boca Raton, Florida. Recipe published in Simple & Delicious September/October 2006.

Yield: 4 servings
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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

Preparation

  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.
September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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