Grilled Beef Tenderloin with Cannellini Beans and Roasted Tomatoes


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This colorful dish just gushes with tomatoes.

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  • 1 bag froz.en small onions (about 4 C.)
  • 3 large tomatoes
  • 2 pints of cherry tomatoes or small pear-shaped ones (Varying colors is a good idea if you can get yellow, purple and red ones.)
  • 2 cans of cannellini beans (15 oz. size)
  • Olive oil, spray
  • Bottled garlic sea salt
  • Beef Tenderloin (2 inches in length per person or one-third to one-half lb. per person)

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Find a heat-proof pan 9 X 13 inches. Spray with olive oil to coat pan. Toss in the frozen onions, straight from the bag. Cut the 3 large tomatoes in half and set them inside the pan, cut side up. Arrange the rest of the tomatoes in the pan in between onions and large tomatoes. Drizzle 3 to 4 Tbs. of quality olive oil over the tomatoes and onions. Grate sea salt on top of onions and tomatoes to taste. It doesn't need a lot. Roast at 500 degrees for one hour. While that's roasting, open the cannellini beans and put in a sauce pan. Drizzle with 3 Tbs. of olive oil and put in at least 1 tsp. of chopped garlic (jar garlic is fine). Heat and simmer for 10 minutes. Turn off.

When you want to serve dinner, heat your grill to 400 degrees or more. Spray the tenderloin on all sides with olive oil. Grill tenderloin, turning every few minutes until it's as done as you like it (15 minutes or so for medium rare). Let sit 10 minutes before you cut and serve. Reheat your tomatoes and beans while the meat sits. Serve two half-inch slices of tenderloin per person, with the tomatoes and beans served on the side. Arrange them as you see fit. The beans can be on top of the tomatoes or over to the side. If you want to expand the meal a bit, you can add a side salad or another vegetable.

Yields: 4 servings.

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