Grilled Beef Tenderloin with Quinoa, Green Beans & Roasted Peppers

Ingredients:

• 1 cup water
• 1/2 cup quinoa
• 2 cups fresh beans, bias-sliced into 2-inch pieces
• 4 beef tenderloin steaks, cut 1 inch thick (about 1 lb. total)
• 1 tbsp. fennel seeds, crushed
• 2 tbsp. extra-virgin olive oil
• kosher salt
• freshly ground black pepper
• 1 cup bottled roasted red &/or yellow bell peppers, drained and chopped
• 2 tbsp. red wine vinegar
• 1 tbsp. pitted kalamata olives
• 2 tsp. fresh flat-leaf parsley, chopped

Makes 4 Servings

1. In a medium saucepan, bring the water to boil. Add quinoa, season with salt and  pepper, and return to boiling; reduce heat. Cover and simmer about 15 minutes or until quinoa is tender and most of the liquid is absorbed. Remove from heat; set aside.
2. Meanwhile, pan steam the green beans. Place green beans in a covered medium saucepan; cook in a small amount of lightly salted boiling water for 5 minutes. Drain; submerse green beans in ice water to stop the cooking process. Drain well. Set aside.
3. Meanwhile, season meat with kosher salt and black pepper; sprinkle with crushed fennel seeds. Drizzle the steaks with 1 tablespoon of the olive oil.
4. For a charcoal grill, place steaks on the rack of an uncovered  grill directly over medium coals. Grill 10-12 minutes for medium-rare doneness (145  F) or 12-15  minutes for medium doneness (160 F), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place steaks on a grill rack over heat. Cover and grill as above.
5. In a large bowl, combine cooked quinoa, green beans, roasted bell peppers, red wine, vinegar, olive, parsley, and the remaining 1 tablespoon olive oil.
6. Season to taste with kosher salt and pepper.
7. To serve, divide quinoa mixture among 4 dinner plates. Top with the steaks.

WW POINTS VALUE:  8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dish is colorful in both looks and flavor. Here's a steak dinner that you will not find at your typical steak house. Don't be afraid of the quinoa. Quinoa is a small, sand-colored, grain-like product that is a protein packed with all amino acids necessary for the body to function. Quinoa is typically grown in South America and has a mild flavor that can be substituted for rice or grain for many dishes. The quinoa mixed in with the beans, roasted bell peppers and kalamata olives goes deliciously well with the steak. You can also use pork tenderloin, chicken, sirloin steak or any cut of beef in this recipe and your meal will still be delicious. I highly recommend adding 3 cloves of garlic mixed in with the salt, pepper and fennel seeds seasoned on the steak because garlic always makes everything taste better. As for the olive oil, I highly recommend using Garlic-Infused Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com.