Spicy Grilled Beef Tenderloin
Serves 8
Recipe By: tyler Florence
4 Pint(s) cherry tomatoes
Extra-virgin olive oil
Sea salt and freshly ground black pepper
2 limes -- juiced
1/2 red onion -- sliced thin
1 serrano chili -- sliced thin
1/2 bunch freshly chopped cilantro leaves -- plus more for garnish
1/2 pounds queso fresco or feta cheese -- crumbled
1 beef tenderloin (4-pound)
Heat the broiler. Put the cherry tomatoes onto baking sheets, drizzle
over some olive oil, and season with salt and pepper. Broil until the
tomatoes burst, about 4 to 5 minutes. Remove from oven and allow them
to cool a bit. In a large bowl add about 1/4 cup olive oil, juice of
2 limes, onion, chili, chopped cilantro, cheese, and the tomatoes.
Mix carefully to avoid breaking up the tomatoes too much. Taste and
adjust seasoning with salt and pepper; set aside.
Heat the grill or a grill pan to medium. Rub the meat with some olive
oil and season it generously with salt and pepper. Grill the
tenderloin, browning it on all sides, until it is medium rare, about
15 to 20 minutes. Remove the meat to a cutting board, cover it with
aluminum foil, and allow it to rest for 10 minutes before slicing.
Slice the meat thin, place it on a platter, and spoon on the cheesy
tomato dressing. Garnish with a drizzle of olive oil and cilantro
leaves.
Exported from A Cook's Books -- Recipe management for Macintosh
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