Tenderloin with Grilled Antipasto Vegetables

Tenderloin with Grilled Antipasto Vegetables
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon dried thyme
  • 1 ½ pounds beef tenderloin, trimmed
  • ¼ cup (1 ounce) shaved Parmesan cheese
  • Cooking spray
  • ½ teaspoon salt
  • 4 cups trimmed arugula
  • 2 ½ tablespoons Chile-Garlic Vinaigrette
  • + 3 more ingredients
    • ½ teaspoon freshly ground black pepper
    • 1/8 teaspoon garlic powder
    • 8 cups Grilled Antipasto Vegetables

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; to...

View full recipe at My Recipes

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