Tapenade-Coated Beef Tenderloin with Herb Salad
by:
This glorious, pepper-rubbed roasted beef tenderloin is coated with herbed bread crumbs that have been mixed with anchovies, which add a nice pungent accent to the rich meat. The roast beef is served with a simple, flavorful red wine sauce.
ingredients
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serves: 4-6
1 center-cut beef tenderloin (about 2 pounds)
1 jar (8 ounces) black olive tapenade
SALAD:
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1/4 cup fresh tarragon leaves
1 cup fresh Italian parsley leaves
1/2 cup fresh chives, cut in 1-inch pieces
8 cups mixed baby greens (about 6 ounces)
4 tablespoons extra virgin olive oil
2-4 tablespoons fresh lemon juice
Kosher Salt
Freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 621
- Total Fat: 35.1 g
- Saturated Fat: 8.3 g
- Trans Fat: 0 g
- Cholesterol: 147.6 mg
- Sodium: 1323.3 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 15.5 g
- Sugars: 2.1 g
- Protein: 59.3 g
preparation
1. Trim the tenderloin of any excess fat and silver skin. Place on a large sheet of plastic wrap on a work surface. Reserve 2 tablespoons of the tapenade and spread the remaining tapenade in a thin layer on all sides of the tenderloin. Pull up sides and ends of plastic wrap over the meat to seal tightly. Place on a plate and refrigerate 4 hours or overnight.
2. Remove the tenderloin from the refrigerator and allow to stand at room temperature 20 to 30 minutes before grilling. Grill over Direct Medium heat until cooked to desired doneness, 35 to 40 minutes for medium-rare, turning a quarter turn every 10 minutes. [Some of the olive coating will stick to the grates.] Remove from the grill and let rest 9 to 10 minutes.
3. Meanwhile make the herb salad: Tear the basil and mint leaves and combine them with the remaining herbs and greens in a salad bowl. In a small bowl, whisk together the oil, lemon juice, and salt and pepper to taste. Pour over the salad and toss to combine.
4. Cut the tenderloin into 1/2-inch-thick slices, top with a dollop of the reserved tapenade, and serve warm with the salad.
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HeadChef
February 12, 2011