Saturday, August 15, 2009

Recipe of the Day

Grilled Beef Tenderloin & Escarole Recipe

Prep Time: 15 mins
Cook Time: 16 mins
Total Time: 31 mins

Nutritional Info (Per serving): 4
Calories: 302, Saturated Fat: 4g, Sodium: 601mg, Dietary Fiber: 8g, Total Fat: 16g, Carbs: 11g, Cholesterol: 78mg, Protein: 30g


1 cup(s) tomato(es), grape 2 tablespoon oil, olive, extra virgin, divided 2 tablespoon cheese, Parmesan, finely shredded, divided 1 tablespoon vinegar, balsamic 1 tablespoon basil, fresh, chopped 3/4 teaspoon salt, divided 1/2 teaspoon pepper, black ground, divided 1 clove(s) garlic, minced 2 head(s) escarole, large heads, or romaine lettuce, outermost leaves removed 1 pounds beef, tenderloin steaks, or filet mignon or sirloin steak, trimmed and cut into 4 steaks, 1-1 1/2 inches thick


1. Preheat grill to medium-high.

2. 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.

3. Transfer to a small bowl; set aside. Combine the remaining 1 tablespoon oil and garlic in another small bowl.

4. 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.

5. 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.

6. 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.