The days are long this time of year and I jam pack these days with as much as possible. I believe my garden likes to think my long summer days are made to pull weeds and trim out of control bushes.
And with these long summer days filled with chores and to do lists, house projects and recipe testing, sometimes dinner gets forgotten in the mix. Yep, I know you’re gasping for air right about now. Even I have moments when my memory function fails me. It’s 6pm and oops… I forgot dinner. My excuse when the Bennett Crew asks about dinner? “It’s such a beautiful day I planned dinner a little later tonight”. (My fiblet for the week)
I had the perfect recipe for such an occasion. I’ve been wanting to try this divine little vinaigrette over grilled beef and as luck would have it, I had four beautiful beef tenderloin in my meat drawer. With my love of all things cheese, Ranger Craig’s love of all things tomatoes, and my two sassy gals love of all things beef, this just had to be the perfect meal for the Bennett Crew.
And spot on I was (my Yoda language, so my gals say 🙂 ). My crew was happy and sassy and so glad dinner was a little late tonight.
Tomato Gorgonzola Vinaigrette over Grilled Beef Tenderloin
Recipe adapted by Jamie Purviance, Author of Weber’s Time To Grill
Serves 4 (easily doubled)
4 Beef Tenderloin
High heat veggie oil for brushing steaks
Salt and fresh cracked black pepper
2 tablespoons finely chopped shallots
1 clove garlic, minced
2 teaspoons good red wine vinegar (use your good stuff here)
1 teaspoon Dijon mustard
Good quality olive oil
2 cups quartered cherry tomatoes
1/4 cup finely chopped fresh basil leaves
2 ounces crumbled Gorgonzola cheese (about 1/2 cup) (I like BelGioioso Gorgonzola)
1. Prepare the grill for direct cooking over high heat (450° to 550°F).
2. Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
3. In a medium bowl whisk the shallot, garlic, vinegar, mustard, 1/4 tsp. salt and 1/4 tsp. pepper. Slowly whisk in 2 Tbs. of oil, forming a smooth vinaigrette. Add the tomatoes and basil. Mix well.
4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat).
5. Remove from the grill and let rest for 3 to 5 minutes. Add the cheese to the vinaigrette. Mix gently. Serve the steaks warm with the vinaigrette spooned over the top.
I served the steaks over fresh arugula and spring mixed greens dressed in a bit of the vinaigrette. My two sassy gals say a good ole baked potato with all the trimmings makes the perfect side dish with this steak.