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Grilled Beef Tenderloin with Grilled Mushroom Salad
Recipes
Grilled Beef Tenderloin with Grilled Mushroom Salad
4 servings
60 minutes total

Ingredients

  • 1 cup red wine (or beef broth)
  • 1 tablespoon sugar, divided
  • ½ cup red wine vinegar
  • 2–3 shallots, finely chopped
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon pepper, divided
  • 1 cup extra-virgin olive oil
  • 2 oz fresh whole baby portabellas
  • 2 oz fresh whole shiitake mushrooms
  • 2 oz fresh whole cremini mushrooms
  • 1 (24-oz) beef tenderloin
  • ½ cup canola oil
  • 1 teaspoon unsweetened cocoa powder
  • 8 oz watercress (or arugula), torn into bite-size pieces
  • 5 oz shaved Parmigiano-Reggiano cheese

Steps

    1. Combine wine and 1 teaspoon sugar in small saucepan; bring to boil on high. Reduce heat to medium-low and continue cooking, stirring occasionally, until reduced to syrup consistency (should yield about ¼ cup). Remove from heat and reserve.
    2. Whisk together vinegar, remaining 2 teaspoons sugar, shallots, ½ teaspoon salt, and ¼ teaspoon pepper until blended. Add olive oil in a slow stream, whisking constantly until combined. Reserve one-half of vinaigrette; add mushrooms to remaining one-half vinaigrette and toss to coat. Marinate 5 minutes.
    3. Preheat grill (or grill pan) on medium-high. Rub tenderloin with canola oil. Combine in small bowl cocoa powder, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper until blended. Season tenderloin with cocoa mixture. Place tenderloin on grill and cook 2–5 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).* Transfer to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
    4. Strain mushrooms (discard marinade); grill 5 minutes, turning frequently, until golden brown. Transfer to cutting board and cool to room temperature. Cut portabellas into ½-inch-wide wedges, then halve shiitake and cremini mushrooms. Combine in large bowl: mushrooms and reserved one-half vinaigrette until well coated. Add watercress, cheese, and red wine reduction; toss to coat.
    5. To serve, slice tenderloin into ¼-inch slices and serve with salad on the side.
    *NOTE: the doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 1240, Total Fat 106g, Sat Fat 21g, Trans Fat 1g, Chol 145mg, Sodium 1050mg, Total Carb 14g, Fiber 3g, Sugars 4g, Protein 55g, Calc 40%, Vitamin A 0%, Vitamin C 0%, Iron 30%