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Grilled Tenderloin with Marinated Tomatoes

Start marinating the tomatoes at least an hour before serving, preferably 2 hours prior to the meal.
Use Feta Cheese if you prefer, what you want is a nice tasting softer cheese to top the tomatoes with.
Print Recipe
Course Entertaining, Main Course
Cuisine Mediterranean, North American

Ingredients
  

  • 12 oz tenderloin
  • Salt and pepper
  • 2 TBSP Olive Oil
  • 1 TBSP Red Wine Vinegar
  • 1 TBSP Balsamic Vinegar
  • 28 large (260 gr) cherry tomatoes, halved
  • ¼ cup (30 gr) red onion, slivered
  • 2 oz. (57 gr) Chevre
  • Parsley to garnish

Instructions
 

  • Slice tomatoes in half, lengthwise and place in a flat pasta style bowl. Add slivered red onion and sprinkle with salt and pepper.
  • Whisk oil and vinegars in a small dish and then pour on the tomatoes and red onion. Toss to incorporate and let rest minimum 1 hour. (Toss a couple time gently after the marinade starts).
  • 1 hour prior to serving, place the steak on the counter and liberally salt. Pepper the steak after it comes off the grill and just before slicing.
  • Grill steak on high heat until cooking as you prefer.
  • Toss salad and top with pieces of Chevre Cheese. Sprinkle fresh or dried parsley and serve with steak and grilled buns/baguette.

Notes

Hands down a red wine pairs with Tenderloin and while a vinaigrette can be difficult, a Merlot is perfect!
We’ve paired:
  • Rutherford Hill Merlot 2019 from Napa Valley ($30.00)
Keyword Balsamic Vinegar, Beef Tenderloin, Chevre, Red Onion, Red Wine Vinegar, Tomatoes