So the guys who supply most of the meat I buy, John Henry’s farm, offers “beef tenderloin kabob meat.” And wow, it’s really good stuff. Since I’m accustomed to making kabobs with it, I thought I’d try something a bit different, and that’s where this Grilled Beef Tenderloin Recipe with Tomato Braised Artichokes originated.
When you get a really good cut of meat like grass-fed beef tenderloin, I don’t like to do anything too drastic with it. Let the flavor of the meat stand on its own … which means a little salt and pepper is all you need.
In full disclosure, the artichoke portion of this tenderloin recipe uses more canned ingredients than I usually cook with. But preparing your own artichokes is pretty labor-intensive, and I didn’t have any fresh ones on hand this particular night. Here’s how to do it if you’re using fresh artichokes though.
And here’s my Grilled Beef Tenderloin Recipe …
|Prep Time||Cook Time||Serves|
|10 min||20 min||2|
Ingredients: Grilled Beef Tenderloin recipe
- 8 oz. beef tenderloin
- 1 can artichoke hearts (I used Trader Joe’s)
- 1/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 cup reduced sodium tomato sauce
- 2 T parmesan cheese
- 1 T olive oil
Pre-heat your grill to medium-high heat. While the grill is heating up, thoroughly rinse the artichokes under cold water. Add your tomato sauce to a medium sized sauce pan on the stove on medium-low heat. Add the artichokes and cover. Meanwhile, pre-heat your oven to 350 degrees. Prep your meat for the grill by cutting it into 1-inch pieces and combining the pieces in a bowl with olive oil, salt, and pepper.
Grill the meat for 2 minutes then flip and grill another 2 minutes, making sure it’s nicely browned on both sides. Remove from the heat and immediately transfer to a baking sheet. Finish in the oven for an additional 5-10 minutes (5-6 minutes for grass-fed beef cooked medium-rare and closer to 8-9 minutes for regular grain-fed beef). Remove beef from oven and let sit for 5 minutes. Remove artichokes from the pan and divide evenly on two plates. Top with remaining sauce in pan, black pepper, and parmesan cheese. Add the tenderloin to the plate and serve.
408 calories, 28 g fat, 13.5 g carbs (5 g fiber), 27 g protein, 490 mg sodium