Living With Diabetes Diabetic Recipes: Grilled Tenderloin of Beef with Spicy Fresh Herb Vinaigrette, LaVonne

Contributed By: LaVonne

Additional Credits for The Recipe

Oprah magazine cookbook

Comments:

tender, juicy and spicy....a real change from the norm. The vinaigrette can be prepared several hours in advance of the beef.

List of Ingredients:

Ingredients Vinaigrette: 1 cup(s) (loosely packed) parsley leaves 1 cup(s) (loosely packed) basil leaves 1/2 cup(s) (loosely packed) mint leaves 1 tablespoon(s) fresh thyme leaves 1/4 teaspoon(s) red pepper flakes, or more to taste 1 large clove garlic 2 tablespoon(s) white wine vinegar 2/3 cup(s) olive oil 1 teaspoon(s) kosher salt, plus more to taste Beef: 1 (5- to 6-pound) beef tenderloin, trimmed 2 tablespoon(s) olive oil 2 teaspoon(s) kosher salt 2 teaspoon(s) cracked black pepper

Preparation:

Directions To make vinaigrette: In a blender or the bowl of a food processor fitted with knife blade, combine herbs, red pepper flakes, and garlic. Pulse until well chopped. Add vinegar and pulse to combine. With the motor running, slowly add 2/3 cup olive oil until vinaigrette is almost pureed. Add salt and adjust seasoning to taste. Transfer to a serving bowl and set aside. To make beef: Preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat. Brush meat with olive oil and sprinkle with salt and pepper. Place on grill, cover and cook 30 to 40 minutes, turning every 5 minutes. For rare beef, remove from grill when a meat thermometer reads 115 degrees (120 degrees for medium rare). Let sit 20 minutes; the temperature of the tenderloin will rise about 10 degrees and it will continue to cook. Slice and serve warm or at room temperature, topped with herb vinaigrette.

Cooking Time and Temperature:

30 to 40 min 115* - 120* let stand 20 min.

Number of Servings: 5 - 8 servings

Nutritional Analysis: not given

Cookbook Category
Main Dish ~ Beef

Cooking / Prep Method
Grill (Direct Heat)