Grilled Tenderloin Steaks With Chimichurri And Crumbled Feta Cheese
Chef Larry's Recipe
POSTED: 9:52 am PDT July 4, 2006
UPDATED: 4:40 pm PDT July 12, 2006
Yield: 4 Servings
Ingredients
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.
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)
- 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
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.
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