Grilled Beef Tenderloin with Mixed Greens and Artichoke Vinaigrette
SERVES: 4-6
PREP TIME: 5 minutes
TOTAL TIME: 25 minutes
COURSE: Main
The tender, buttery flavor of our beef tenderloin is crowned with an explosion of flavors in this zesty, robust artichoke vinaigrette. A masterpiece entrée that’s perfect for entertaining!
Ingredients
- 1/4 cup + 1 Tbsp Citarella olive oil, divided
- 1 lb. beef tenderloin
- 1/2 cup Citarella quartered artichoke hearts
- 1/4 cup caper berries, halved
- 1/4 cup Citarella pitted olive medley, minced
- 1 Tbsp Citarella Calabrian chilis, minced
- 3 Tbsp Citarella red wine vinegar
- 2 Tbsp fresh parsley, minced
- 6 cups mixed greens
- Salt and pepper, to taste
Instructions
- Preheat grill or grill pan to medium-high heat. Once hot, brush with oil.
- Season beef tenderloin with 1 tablespoon olive oil, salt and pepper. Grill tenderloin until desired temperature is reached. Allow to rest for 10 minutes before slicing.
- In a bowl mix together remaining olive oil, artichokes, caper berries, Calabrian chilis, red wine vinegar, and parsley. Mix together and season to taste with salt and pepper.
- Place greens on a large serving platter and top with sliced beef tenderloin. Spoon artichoke vinaigrette over steak and greens.
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