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Beef: Tenderloin with Grilled Antipasto Vegetables
posted by Terrytx 08-05-102 8:27 AM
* Exported from MasterCook *
Tenderloin with Grilled Antipasto Vegetables
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Grilling
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1 1/2 pounds beef tenderloin, trimmed
cooking spray
2 1/2 tablespoons Chile-Garlic Vinaigrette (see recipe in archives)
4 cups trimmed arugula
8 cups Grilled Antipasto Vegetables (see recipe in archives)
1/4 cup (1 ounce) shaved Parmesan cheese
Prepare grill.
Combine first 4 ingredients; rub over beef. Place beef on grill rack coated with cooking spray; grill 6 minutes on all 4 sides or until desired degree of doneness. Cover loosely; let stand 5 minutes.
Drizzle 2 1/2 tablespoons Chile-Garlic Vinaigrette over arugula; toss gently to coat. Cut beef across grain into thin slices. Arrange beef, 8 cups Grilled Antipasto Vegetables, and arugula on a platter; top with
cheese.
Yield: 6 servings (serving size: 3 ounces beef, 1 1/3 cups Grilled Antipasto Vegetables, 2/3 cup arugula and 2 teaspoons cheese).
totals include Chile-Garlic Vinaigrette and Grilled Antipasto Vegetables: 343 cal, 13.2g fat, 33.5g pro, 26.5g carb, 9.3g fiber, 74mg chol, 6mg iron, 587mg sod, 183mg calc.
Source: Cooking Light-8/02
Serving Ideas : a loaf of crusty bread served with red pepper jelly or olive oil.
NOTES : The recipe for Chile-Garlic Vinaigrette and Grilled Antipasto Vegetables yield enough for this dish and the Garlicky Vegetable Pasta Salad.
posted by Terrytx 08-05-102 8:27 AM
* Exported from MasterCook *
Grilled Antipasto Vegetables
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Grilling Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 red bell peppers, halved and seeded
4 red onions, each peeled and cut into 6
wedges
cooking spray
2 teaspoons olive oil
6 (4-inch) portobello caps
2 pounds asparagus
1/3 cup Chile-Garlic Vinaigrette (see recipe in archives)
Prepare grill.
Coat bell peppers and onions with cooking spray. Place bell peppers and onions on grill rack coated with cooking spray; grill 15 minutes or until peppers are blackened, turning occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes.
Chop onions into 1-inch pieces; place in a large bowl. Peel and slice peppers into 1/2-inch strips; add to onions.
Combine oil, mushrooms and asparagus; toss well to coat. Place mushroom and asparagus on grill rack; grill 3 minutes on each side or until tender.
Chop mushrooms into 1-inch pieces; add to onion mixture. Slice asparagus diagonally into 1 1/2-inch pieces; add to onion mixture. Drizzle 1/3 cup Chile-Garlic Vinaigrette over mixture; toss to coat.
Yield: 11 cups (serving size: 1 cup). 102 cal, 2.2g fat, 5.7g pro, 18.9g carb, 6.8g fiber, 0mg chol, 1.9mg iron, 157mg sod, 72mg calc.
Source: Cooking Light-8/02
Yield: 11 cups
