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Recipe: Florida Beef Tenderloin With Grilled Vegetables And Herb-Citrus Butter
June 17, 2018
Ingredients:
Florida beef tenderloin, 4 each (4-6 ounces)
2 Florida zucchinis, sliced
2 Florida yellow squash, sliced
12 Florida grape tomatoes
4-6 ounces unsalted butter, room temperature
1 tablespoon fresh rosemary, finely chopped
1 teaspoon citrus zest, finely chopped
1 tablespoon seasoning blend (your favorite)
1 tablespoon olive oil
Sea salt and fresh ground pepper, to taste
Preparation:
Preheat charcoal or gas grill to medium-high.
In a small bowl combine the butter, chopped rosemary and citrus zest. Lightly season with salt and pepper and stir to combine. Place on a sheet of wax paper and evenly roll it up to form a tube, place in the refrigerator to harden. When firm, slice into discs.
Add all the sliced vegetables to a mixing bowl, drizzle with olive oil and seasoning blend, stir to coat. Season each side of the beef tenderloin with salt and pepper. Carefully place the seasoned vegetables and tenderloins on the hot grill. The vegetables will cook quickly, but still be crisp-tender when cooked. Grill the tenderloins for 2 to 4 minutes on each side. When the desired doneness is reached, remove all food from the grill. Serve warm and garnish with the sliced herb-citrus butter.
Comments
2 Responses to “Recipe: Florida Beef Tenderloin With Grilled Vegetables And Herb-Citrus Butter”
Agree with nod! I cook my own filet mignon with just a little salt and pepper. Definitely medium rare. Mmmmmm………never thought about it, but a slice of pineapple on it while cooking might be good!
Sounds like a great way to fix a filet mignon if you leave out everything but the steak. I like my filet mignon cooked by itself with no additives. I guess I am old fashioned. To those of you who may like it this recipe , enjoy.