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Beef Filets with Grilled Vegetables

Says Cindie Haras of Boca Raton, Florida: "Here’s a special, quick and easy, end-of-summer grilled entree…with no pots or pans to clean! Romaine lettuce leaves are a must for this recipe because they stand up to grilling. And basting with butter seals in the meat’s juices and adds extra flavor."

4 ServingsPrep/Total Time: 30 min.

Ingredients

4 beef tenderloin steaks (1-1/2 inches thick and 4 ounces each)
3 teaspoons pepper, divided
1/2 cup creamy Caesar salad dressing
8 to 12 romaine leaves
2 medium tomatoes, cut into 1-inch slices
1 medium onion, sliced
3 tablespoons olive oil
2 tablespoons butter, melted
1/2 teaspoon salt

Directions

Rub steaks with 2 teaspoons pepper; place in a large resealable
plastic bag. Add salad dressing; seal bag and turn to coat.
Refrigerate for 10 minutes.
Meanwhile, brush romaine, tomatoes and onion with oil. Grill tomatoes
and onion, uncovered, over medium heat for 4-5 minutes on each side
or until onion is crisp-tender. Grill romaine for 30 seconds on each
side or until heated through. Wrap vegetables in foil and set aside.
Drain and discard marinade. Grill steaks, covered, over medium heat
for 7-8 minutes on each side or until meat reaches desired doneness

2 of 2

Beef Filets with Grilled Vegetables (continued)

Directions (continued)

(for medium-rare, a meat thermometer should read 145°; medium,
160°; well-done, 170°), basting occasionally with butter.
Serve with grilled vegetables. Sprinkle with salt and remaining
pepper. Yield: 4 servings.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.