Grilled Tenderloin With Mushrooms and Cannellini Beans
Although I have cut back on my consumption of red meat, I still crave a rare steak once in a while. Tenderloin is not usually my cut of choice (that would be bone-in rib eye), but my Argentinian butcher had a special of grass-fed, cleaned and trimmed beef tenderloin for 26.85 per pound. Who could say no to that? – not me, since the same quality and cut runs usually a lot higher around here. This cut and quality needs no fru, just some kosher salt, garlic oil and chili oil and that’s it – beef heaven. The mushrooms with cannellini beans are the perfect side dish, spicy, flavorful and hearty. What a great dinner, Bella and myself perfectly happy and ready to plan the next meal.
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