Angelique
06-27-2006, 04:30 PM
Ingredients:
2 tsp dried oregano, crushed
2 tsp cracked black pepper
1-1/2 tsp finely shredded lemon peel
3 cloves garlic, minced
1 3- to 4-pound center-cut beef tenderloin
2 Japanese eggplants, halved lengthwise
2 red or yellow sweet peppers, halved lengthwise and seeded
1 sweet onion, cut into 1/2-inch slices
2 tbsp olive oil
2 plum tomatoes, chopped
2 tbsp chopped, pitted kalamata olives
2 tbsp snipped fresh basil
1 tbsp balsamic vinegar
1/4 tsp salt
1/8 tsp ground black pepper
Directions:
In a small bowl combine oregano, cracked pepper, lemon peel, and 2 cloves of the garlic. Use your fingers to rub the mixture onto all sides of the meat.
In a grill with a cover, arrange hot coals around a drip pan. Test for medium-hot heat above the pan.
Place meat on grill rack over drip pan. Brush eggplants, sweet peppers, and onion slices with olive oil. Arrange vegetables on edges of grill rack directly over coals.
Cover and grill for 10 to 12 minutes or until vegetables are tender, turning once. Remove vegetables from grill; set aside.
Cover grill and continue grilling meat for 25 to 30 minutes more or until a meat thermometer inserted in the center registers 135 degrees for medium-rare doneness. Cover; let stand for 15 minutes before slicing.
Meanwhile, for relish, coarsely chop grilled vegetables. In a medium bowl combine grilled vegetables, tomatoes, olives, basil, the remaining garlic clove, the vinegar, salt, and the ground black pepper.
Serve the beef with relish.
2 tsp dried oregano, crushed
2 tsp cracked black pepper
1-1/2 tsp finely shredded lemon peel
3 cloves garlic, minced
1 3- to 4-pound center-cut beef tenderloin
2 Japanese eggplants, halved lengthwise
2 red or yellow sweet peppers, halved lengthwise and seeded
1 sweet onion, cut into 1/2-inch slices
2 tbsp olive oil
2 plum tomatoes, chopped
2 tbsp chopped, pitted kalamata olives
2 tbsp snipped fresh basil
1 tbsp balsamic vinegar
1/4 tsp salt
1/8 tsp ground black pepper
Directions:
In a small bowl combine oregano, cracked pepper, lemon peel, and 2 cloves of the garlic. Use your fingers to rub the mixture onto all sides of the meat.
In a grill with a cover, arrange hot coals around a drip pan. Test for medium-hot heat above the pan.
Place meat on grill rack over drip pan. Brush eggplants, sweet peppers, and onion slices with olive oil. Arrange vegetables on edges of grill rack directly over coals.
Cover and grill for 10 to 12 minutes or until vegetables are tender, turning once. Remove vegetables from grill; set aside.
Cover grill and continue grilling meat for 25 to 30 minutes more or until a meat thermometer inserted in the center registers 135 degrees for medium-rare doneness. Cover; let stand for 15 minutes before slicing.
Meanwhile, for relish, coarsely chop grilled vegetables. In a medium bowl combine grilled vegetables, tomatoes, olives, basil, the remaining garlic clove, the vinegar, salt, and the ground black pepper.
Serve the beef with relish.