Filed Under: greek, grill-guide, main-dish, marinate, spicesherbs, Under 20 Mins

Grilled Beef Tenderloin & Salad Wedges

Try this beef and salad combo for a meal that's sure to satisfy

April 8th, 2012

Recipes & Food Styling by David GrenierPhotography by Michael Alberstat

Prep Time
15 minutes
Cook Time
20 minutes
  • 1 beef tenderloin (about 2 lb), centre cut
  • 1 tablespoon olive oil
  • 2 tablespoons each roughly chopped fresh thyme and oregano
  • 1 cucumber, quartered lengthwise and chopped
  • 6 radishes, thinly sliced
  • 1/3 Cups store-bought tzatziki sauce
  • 1 tablespoon lemon zest
  • 1/2 heads iceberg lettuce, cut in 6 wedges
  1. Preheat grill to medium-high. Brush tenderloin with oil and coat with chopped herbs. Season with salt and pepper. Cook, searing all sides, about 20 minutes or until an internal temperature of 140°F (medium rare) is reached. Remove from grill and let rest, at least 5 minutes.

  2. In a bowl, combine cucumber, radish, tzatziki and lemon zest. Toss gently and season with salt and pepper. Slice beef and serve with a wedge of lettuce topped with vegetables.

Nutrients Per Serving

Nutrients per serving: 294 calories, 15 g fat, 33 g protein, 6 g carbs, 2 g fibre. Excellent source of vitamin D and iron.

Grilled Beef Tenderloin & Salad Wedges

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