Recipes & Food Styling by David Grenier
Photography by Michael Alberstat
Chef's Tip
Tenderloin doesn’t have to be served hot. You can grill it ahead of time and serve at room temperature or cold. If the tzatziki is too thick, dilute with water, milk or plain yogurt.
FOOD >> RECIPE
Grilled Beef Tenderloin & Salad Wedges
Try this beef and salad combo for a meal that's sure to satisfy
Ingredients (Serves 6)
| 1 | beef tenderloin (about 2 lb), centre cut |
| 1 tbsp | olive oil |
| 2 tbsp | each roughly chopped fresh thyme and oregano |
| 1 | cucumber, quartered lengthwise and chopped |
| 6 | radishes, thinly sliced |
| 1/3 cup | store-bought tzatziki sauce |
| 1 tbsp | lemon zest |
| 1/2 | head iceberg lettuce, cut in 6 wedges |
Instructions
- Preheat grill to medium-high. Brush tenderloin with oil and coat with chopped herbs. Season with salt and pepper. Cook, searing all sides, about 20 minutes or until an internal temperature of 140°F (medium rare) is reached. Remove from grill and let rest, at least 5 minutes.
- In a bowl, combine cucumber, radish, tzatziki and lemon zest. Toss gently and season with salt and pepper. Slice beef and serve with a wedge of lettuce topped with vegetables.
Nutritional information
Nutrients per serving: 294 calories, 15 g fat, 33 g protein, 6 g carbs, 2 g fibre. Excellent source of vitamin D and iron.
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