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Beef Filets with Grilled Vegetables

 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.


  • 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


  • 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

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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.