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Tenderloin with Grilled Antipasto Vegetables

Randy Mayor; Lydia DeGaris-Pursell
Yield 6 servings (serving size: 3 ounces beef, 1 1/3 cups grilled antipasto vegetables, 2/3 cup arugula and 2 teaspoons cheese)
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.


Nutrition Information

  • calories 343
  • caloriesfromfat 35 %
  • fat 13.2 g
  • satfat 4.4 g
  • monofat 5.7 g
  • polyfat 0.9 g
  • protein 33.5 g
  • carbohydrate 26.5 g
  • fiber 9.3 g
  • cholesterol 74 mg
  • iron 6 mg
  • sodium 587 mg
  • calcium 183 mg

How to Make It

  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.