Beef Filets with Grilled Vegetables

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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."

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 shallow dish. Add salad dressing 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 thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with butter.
  4. Serve with grilled vegetables. Sprinkle with salt and remaining pepper.

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