Grilled Beef Tenderloin with Mediterranean Relish
teaspoons dried oregano, crushed
teaspoons cracked black pepper
teaspoons finely shredded lemon peel
cloves garlic, minced
3 pound center-cut beef tenderloin
Japanese eggplants, halved lengthwise
red or yellow sweet peppers, halved lengthwise and seeded
sweet onion (such as Walla Walla or Vidalia), cut into 1/2-inch slices
tablespoons olive oil
plum tomatoes, chopped
tablespoons chopped, pitted kalamata olives
tablespoons snipped fresh basil
tablespoon balsamic vinegar
teaspoon ground black pepper
- In a small bowl combine oregano, cracked pepper, lemon peel, and 2 cloves of the garlic. Use your fingers to rub the mixture onto all sides of the meat.
- In a grill with a cover, arrange hot coals around a drip pan. Test for medium-hot heat above the pan. Place meat on grill rack over drip pan. Brush eggplants, sweet peppers, and onion slices with olive oil. Arrange vegetables on edges of grill rack directly over coals. Cover and grill for 10 to 12 minutes or until vegetables are tender, turning once. Remove vegetables from grill; set aside. Cover grill and continue grilling meat for 25 to 30 minutes more or until a meat thermometer inserted in the center registers 135 degrees for medium-rare doneness. Cover; let stand for 15 minutes before slicing.
- Meanwhile, for relish, coarsely chop grilled vegetables. In a medium bowl combine grilled vegetables, tomatoes, olives, basil, the remaining garlic clove, the vinegar, salt, and the ground black pepper. Serve the beef with relish. Makes 10 servings.
Nutrition Facts(Grilled Beef Tenderloin with Mediterranean Relish)
- Per serving:
- 240 kcal cal.,
- 12 g fat
- (4 g sat. fat,
- 2 g monounsatured fat),
- 77 mg chol.,
- 133 mg sodium,
- 6 g carb.,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet