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Tenderloin with Grilled Antipasto Vegetables

Source of Recipe


Cooking Light-8/02






List of Ingredients



• 1/2 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/4 teaspoon dried thyme
  
• 1/8 teaspoon garlic powder
  
• 1 1/2 pounds beef tenderloin, trimmed
  
• cooking spray
  
• 2 1/2 tablespoons Chile-Garlic Vinaigrette (see recipe)
  
• 4 cups trimmed arugula
  
• 8 cups Grilled Antipasto Vegetables
  
• 1/4 cup (1 ounce) shaved Parmesan cheese
  






Instructions



1. Prepare grill.
   
   
2. Combine first 4 ingredients; rub over beef. Place beef on grill rack coated with cooking spray; grill 6 minutes on all 4 sides or until desired degree of doneness. Cover loosely; let stand 5 minutes.
   
   
3. Drizzle 2 1/2 tablespoons Chile-Garlic Vinaigrette over arugula; toss gently to coat. Cut beef across grain into thin slices. Arrange beef, 8 cups Grilled Antipasto Vegetables, and arugula on a platter; top with cheese.
   
   
4. Yield: 6 servings (serving size: 3 ounces beef, 1 1/3 cups Grilled Antipasto Vegetables, 2/3 cup arugula and 2 teaspoons cheese).
   
   
5. totals include Chile-Garlic Vinaigrette and Grilled Antipasto Vegetables: 343 cal, 13.2g fat, 33.5g pro, 26.5g carb, 9.3g fiber, 74mg chol, 6mg iron, 587mg sod, 183mg calc.