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Monday, July 23 2012

Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with grilled baguette.


Grilled Beef Tenderloin & Escarole
Recipe from 
Servings: 4 servings
Prep Time: 30 mins
Total Time: 30 mins
     cup  grape tomatoes
     tablespoons  extra-virgin olive oil, divided
     tablespoons  finely shredded Parmesan cheese, divided
     tablespoon  balsamic vinegar
     tablespoon  chopped fresh basil
    3/4  teaspoon  salt , divided
    1/2  teaspoon  freshly ground pepper, divided
     clove  garlic, minced
       large heads escarole or romaine lettuce, outermost leaves removed
     pound  beef tenderloin (filet mignon) or sirloin steak, trimmed and cut into 4 steaks, 1-1 1/2 inches thick
Preheat grill to medium-high.
Place tomatoes, 1 tablespoon oil, 1 tablespoon Parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender; pulse until coarsely chopped. Set aside. Combine the remaining 1 tablespoon oil and garlic in another small bowl.
Leaving the root ends intact, cut escarole (or romaine) heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with 1/4 teaspoon salt. Season both sides of steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pat the remaining 1 tablespoon Parmesan onto both sides of the steak.
Oil the grill rack (see Tip). Grill the escarole (or romaine), turning occasionally, until the inner leaves have softened and the outer leaves have begun to char, about 4 minutes total. Transfer to a cutting board to cool. Grill the steaks, turning once, until desired doneness, 8 to 12 minutes total for medium.
Cut the root ends off the escarole (or romaine) and discard. Chop the leaves into bite-size pieces. Serve the steak and grilled greens drizzled with the reserved tomato vinaigrette.

Tip: To oil the grill rack: oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.
nutrition information
Per serving: Calories 302, Total Fat 16 g, Saturated Fat 4 g, Monounsaturated Fat 9 g, Cholesterol 78 mg, Sodium 601 mg, Carbohydrate 11 g, Fiber 8 g, Protein 30 g, Potassium 1299 mg. Daily Values: Vitamin A 120%, Vitamin C 35%, Calcium 20%, Iron 25%. Exchanges: Vegetable 1.5,Lean Meat 3,Fat 1 Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:10 am   |  Permalink   |  Email