Back to Beef Filets with Grilled Vegetables

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Beef Filets with Grilled Vegetables Recipe

Beef Filets with Grilled Vegetables Recipe

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."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Drain and discard marinade. Grill steaks, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with butter.
  • 4. Serve with grilled vegetables. Sprinkle with salt and remaining pepper. Yield: 4 servings.

Reviews for Beef Filets with Grilled Vegetables

Sort By :
MY REVIEW
katlaydee3 User ID: 3741999 223986
Reviewed Apr. 2, 2015

"Delicious! I cut a small bunch of romaine in half lengthwise, leaving the ends attached. After grilling the vegetables I cut up the romaine and mixed it with the sliced onion and tomatoes."

Loading Image

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.