Yield: 4 Servings
Ingredients

4 Beef tenderloin steaks, 6 - 7 oz.
Salt to season
Fresh ground black pepper to season
Olive oil as needed
4 Yellow tomato or red tomato slices
2/3 cup Feta cheese, crumbled
Chef Larry’s Green Bean Salad for service (recipe follows)

Cilantro Pesto

2 cups Cilantro leaves, stems removed
1 cup Parsley, stems removed
3-4 each Garlic cloves
1/3 cup Olive oil
1/4 cup Pine nuts, toasted
1/4 cup Parmesan cheese
Salt to taste
Fresh ground black pepper to taste

Method
Prepare Chef Larry’s Green Bean Salad per recipe, reserve. Prepare Chef Larry’s Cilantro Pesto by placing ingredients in a food processor. Pulse to chop cilantro, parsley and pine nuts. Continue to mix in food processor to blend flavors. Adjust seasoning with salt and fresh ground black pepper.

Heat grill or BBQ. Season beef tenderloin steaks and tomato slices with olive oil, salt and fresh ground black pepper. Place on tenderloin steaks on grill While cooking, baste generously with Chef Larry’s Cilantro Pesto. Grill tomato slices and place on top of steaks Top with crumbled Feta cheese and cook to desired temperature. Place Chef Larry’s Green Bean Salad along with grilled tenderloin steaks on a platterand serve.

Chef Larry’s Notes
Use any top quality cut of beef steak for this recipe. Reserve any remaining Cilantro Pesto under refrigeration and use as seasoning for grilled meats, poultry or seafood.