Grilled Beef Tenderloin with Tuscan Kale and Shallot Confit

Name: Grilled Beef Tenderloin with Tuscan Kale and Shallot Confit
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms trimmed beef tenderloin; 6 garlic cloves, thinly sliced; 907 grams Tuscan kale, coarsely chopped; 8 servings Kosher salt and freshly ground pepper; 5 Tbsps extra-virgin olive oil; 8 servings Shallot Confit, for serving; 237 milliliters packed cup thyme sprigs; 8 servings Vegetable oil, for the grill; 237 milliliters water

Grilled Beef Tenderloin with Tuscan Kale and Shallot Confit is a gluten free, dairy free, whole 30, and דל פחמימות, main course. This recipe covers 43% of your daily requirements of vitamins and minerals. One portion of this dish contains about 41g of protein, 67g of fat, and a total of 807 calories. This recipe serves 8. It will be a hit at your The Fourth Of July event. A mixture of vegetable oil, garlic cloves, shallot confit, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large glass or ceramic baking dish, combine 3 tablespoons of olive oil with the thyme sprigs and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Olive Oil

Equipment you will use

Baking Pan

Add the tenderloin and turn to coat. Cover the beef tenderloin with plastic wrap and refrigerate overnight.

Ingredients you will need

Beef Tenderloin

Wrap

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Plastic Wrap

Let stand at room temperature for 1 hour before grilling. Scrape off the thyme sprigs.

Ingredients you will need

Fresh Thyme

Light a grill. Lightly oil the grate. Season the beef tenderloin with salt and grill it over a medium-hot fire, turning occasionally, until it is browned all over and an instant-read thermometer inserted in the thickest part of the tenderloin registers 125 for medium-rare meat, 20 to 25 minutes.

Ingredients you will need

Beef Tenderloin

Meat

Salt

Cooking Oil

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Kitchen Thermometer

Grill

Transfer the tenderloin to a cutting board and let rest for 10 minutes.

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Cutting Board

Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons of olive oil until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the sliced garlic and cook over moderate heat, stirring, until golden, about 2 minutes.

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Garlic

Add the Tuscan kale and water and cook over moderately high heat, stirring, until the kale is tender, about 10 minutes. Season with salt and pepper and transfer to a bowl.

Ingredients you will need

Salt And Pepper

Water