Serves 10
50 min
Spicy Grilled Beef Tenderloin
Recipe GLPRc40197667bea62
A stunning South American-inspired main featuring a perfectly grilled beef tenderloin topped with a vibrant, charred cherry tomato salsa studded with crumbled cheese, sliced red onion, and fresh cilantro. The tender, juicy beef is complemented by the bright acidity of lime and the subtle heat of serrano chili for an elegant yet flavorful dish.
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Ingredients
4 pints cherry tomatoes
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 limes, juiced
1/2 red onion, sliced thin
1 serrano chili, sliced thin
1/2 bunch fresh cilantro leaves, chopped, plus more for garnish
1/2 pound queso fresco or feta cheese, crumbled
1 (4-pound) beef tenderloin
Directions
Preheat the broiler to high. Spread the cherry tomatoes evenly on two baking sheets. Drizzle generously with olive oil and season with sea salt and freshly ground black pepper. Broil for 4 to 5 minutes, stirring halfway through, until the tomatoes blister and begin to burst. Remove from the oven and let cool for a few minutes.
While the tomatoes cool, prepare the salsa. In a large bowl, whisk together about 1/4 cup olive oil with the lime juice. Add the sliced red onion, sliced serrano chili, chopped cilantro, and crumbled cheese. Gently fold in the cooled broiled tomatoes, being careful not to crush them. Taste and adjust seasoning with salt and pepper. Set the salsa aside.
Preheat a grill or grill pan to medium heat. Pat the beef tenderloin dry and brush lightly with olive oil. Season generously on all sides with sea salt and freshly ground black pepper. Place the tenderloin on the hot grill and sear, rotating every few minutes, until browned on all sides and the internal temperature reaches 130 to 145°F for medium-rare, approximately 15 to 20 minutes total.
Transfer the grilled tenderloin to a cutting board and tent loosely with aluminum foil. Let rest for 10 minutes to allow the juices to redistribute and the internal temperature to rise slightly to 145°F.
Slice the rested tenderloin into thin slices, arrange on a serving platter, and generously spoon the charred tomato salsa over the top. Drizzle with a light coating of olive oil and garnish with fresh cilantro leaves. Serve immediately.
