Lunch: Grilled Tenderloin of Beef with Spicy Fresh Herb Vinaigrette

Recipe by Rori Trovato The vinaigrette can be prepared several hours in advance of the beef.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Grilled Tenderloin of Beef with Spicy Fresh Herb Vinaigrette

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 c. parsley leaves
1 c. basil leaves
1/2 c. mint leaves
1 tbsp. fresh thyme leaves
1/4 tsp. red pepper flakes
1 large clove garlic
2 tbsp. white wine vinegar
.67 c. olive oil
1 tsp. kosher salt

Instructions

To make vinaigrette: In a blender or the bowl of a food processor fitted with knife blade, combine herbs, red pepper flakes, and garlic. Pulse until well chopped. Add vinegar and pulse to combine. With the motor running, slowly add 2/3 cup olive oil until vinaigrette is almost pureed. Add salt and adjust seasoning to taste. Transfer to a serving bowl and set aside.
To make beef: Preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat. Brush meat with olive oil and sprinkle with salt and pepper. Place on grill, cover and cook 30 to 40 minutes, turning every 5 minutes. For rare beef, remove from grill when a meat thermometer reads 115 degrees (120 degrees for medium rare). Let sit 20 minutes; the temperature of the tenderloin will rise about 10 degrees and it will continue to cook. Slice and serve warm or at room temperature, topped with herb vinaigrette.

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