Grilled Beef Tenderloin Tips Recipe


Nutrition

Cal/Serving: 937
Daily Value: 47%
Servings: 3

Low-Carb
Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat73g112%
Saturated24g122%
Carbs6g2%
Fiber2g8%
Sugars5g0%
Protein62g125%
Cholesterol257mg86%
Sodium230mg10%
Calcium108mg11%
Magnesium96mg24%
Potassium1429mg41%
Iron5mg29%
Zinc11mg75%
Phosphorus610mg87%
Vitamin A393IU8%
Vitamin C35mg58%
Thiamin (B1)0mg15%
Riboflavin (B2)0mg25%
Niacin (B3)20mg101%
Vitamin B62mg96%
Folic Acid (B9)80µg20%
Vitamin B123µg55%
Vitamin E4mg20%
Vitamin K24µg30%
Fatty acids, total monounsaturated36g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wheat Germ Oven-Fried Chicken
Here’s a crispy, crunchy oven-fried chicken recipe from Kretschmer that won’t leave...
Grilled Sweet Potato and Blue Cheese Panini
Potato cakes are a traditional Irish food and are available in supermarkets and Irish specialty...
Homemade Nutella Pizza
A sweet take on pizza from chef Giuseppe Manco at Dellarocco’s in New York, featuring Nutella...

Grilled Beef Tenderloin Tips

These tender cubes of meat work well in stews or, during warmer months, can be easily grilled and served with seasonal vegetables. In this case, I sautéed zucchini and squash and, though it's not in the picture, a side of roasted asparagus with tomatoes and garlic. It was a little bit of a feast, but good times with friends and food. 

Hope you enjoy the same!

Click here to see Beef Recipes for Any Night of the Week

3.5
Ratings12

INGREDIENTS

  • 2 pounds beef tenderloin tips
  • Salt and freshly ground black pepper
  • 4 tablespoons olive oil
  • 3 zucchini or squash (or a combination), sliced into 1/2-inch rounds
  • Dried red chile flakes, plus more to taste

DIRECTIONS

In a bowl, season the meat well with salt and pepper, adding 2 tablespoons of the oil. Season the vegetables with salt, pepper, the remaining oil, and chile flakes.

Heat a gas grill or a grill pan on high and cook the meat for about 4-5 minutes on each side, depending on the thickness of the pieces. Cook the vegetables on the grill or sauté in a pan on high heat until softened, about 7-9 minutes. Remove the meat and let it rest while the vegetables finish cooking. Serve immediately and use any leftover meat for sandwiches the next day. 

Recipe Details

Servings: 3

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human