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Ingredients
Serves 4 1 beef tenderloin, about 2 pounds
Salt and freshly ground
pepper
1 1/2 tablespoons extra-virgin olive
oil
3 shallots, peeled, minced
1/4 cup balsamic
vinegar
1 1/2 cups beef stock
6 cups mesclun greens
(baby lettuces)
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By Nicki Dwyer •
Photography by Eric Johnson •
Art Direction by Angela Harbison •
Prop Styling by Kathy Curotto
Beef Tenderloin with Warm Balsamic Dressing
Convert this recipe into a vegetarian delight by substituting thick beefsteak
tomatoes for the beef tenderloin and vegetable stock for the beef stock.
1. Prepare and preheat the grill.
2. Season the beef with salt
and pepper. Grill over medium-hot fire, turning every 2 to 3 minutes. (Ours took
20 to 25 minutes to reach an internal temperature of 140º for rare. Meat will
continue cooking after it’s removed from the fire.) Remove from grill and keep
warm.
3. In a sauté pan, heat the olive oil. Add the shallots and sauté
for 2 minutes. Add the vinegar and beef stock. Cook over high heat until reduced
by half.
4. Arrange greens on a serving platter. Slice the tenderloin
and arrange on the greens. Spoon the warm sauce over the meat and greens. Serve
immediately.ADAPTED From Best Little Grilling Cookbook
by Karen Adler.
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