Tenderloin with Grilled Antipasto Vegetables

Tenderloin with Grilled Antipasto Vegetables Recipe
Randy Mayor; Lydia DeGaris-Pursell
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.

Yield:

6 servings (serving size: 3 ounces beef, 1 1/3 cups grilled antipasto vegetables, 2/3 cup arugula and 2 teaspoons cheese)

Recipe from

Nutritional 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

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
1/4 cup (1 ounce) shaved Parmesan cheese

Preparation

Prepare grill.

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.

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.

Note:

August 2002
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