Grilled Beef Tenderloin Tips Recipe
Exclusive from The Daily Meal
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!
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- 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
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.