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Grilled Beef Tenderloin & Escarole

Grilled Beef Tenderloin & Escarole

Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with grilled baguette.


4 servings

Prep Time

30 minutes

Total Time

30 minutes


  • 1cup grape tomatoes
  • 2tablespoons extra-virgin olive oil, divided
  • 2tablespoons finely grated Parmesan cheese, divided
  • 1tablespoon balsamic vinegar
  • 1tablespoon chopped fresh basil
  • 3/4teaspoon salt, divided
  • 1/2teaspoon ground pepper, divided, divided
  • 1clove garlic, minced
  • 2large heads escarole or romaine lettuce, outermost leaves removed
  • 1pound beef tenderloin (filet mignon) or sirloin steak, trimmed and cut into 4 steaks, 1-1 1/2 inches thick


  1. Preheat grill to medium-high.
  2. Place tomatoes, 1 tablespoon oil, 1 tablespoon Parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender; pulse until coarsely chopped. Set aside. Combine the remaining 1 tablespoon oil and garlic in another small bowl.
  3. Leaving the root ends intact, cut escarole (or romaine) heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with 1/4 teaspoon salt. Season both sides of steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pat the remaining 1 tablespoon Parmesan onto both sides of the steak.
  4. Oil the grill rack. Grill the escarole (or romaine), turning occasionally, until the inner leaves have softened and the outer leaves have begun to char, about 4 minutes total. Transfer to a cutting board to cool. Grill the steaks, turning once, until desired doneness, 8 to 12 minutes total for medium.
  5. Cut the root ends off the escarole (or romaine) and discard. Chop the leaves into bite-size pieces. Serve the steak and grilled greens drizzled with the reserved tomato vinaigrette.


Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 303kcal
Carbohydrate Total 11g
Added Sugars 0g
Fiber 8g
Total Fat 16g
Saturated Fat 4g
Mono Saturated Fat 9g
Cholesterol 78mg
Sodium 601mg
Protein 30g
Potassium 1299mg
Calcium 201mg
Folate 385mcg
Omega-6 1g
Vitamin E 4mg
Zinc 7mg
Vitamin B3 9mg

© Meredith Operations Corporation. All rights reserved. Used with permission.