Tenderloin with Grilled Antipasto Vegetables
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 343
- Calories from fat: 35%
- Fat: 13.2g
- Saturated fat: 4.4g
- Monounsaturated fat: 5.7g
- Polyunsaturated fat: 0.9g
- Protein: 33.5g
- Carbohydrate: 26.5g
- Fiber: 9.3g
- Cholesterol: 74mg
- Iron: 6mg
- Sodium: 587mg
- Calcium: 183mg
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
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.
Tenderloin with Grilled Antipasto Vegetables Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining
- CUISINE: American, New American
- MAIN INGREDIENT: Beef
- COOKING METHOD: Grill
- OCCASION: Spring, Father's Day, July 4th, Labor Day, Memorial Day
- PUBLICATION: Cooking Light
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