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 Cooking Light

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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

  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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