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Herb-Marinated Beef Tenderloin
Marinate: 24 hrs or overnight
Broil: 8 mins to 12 mins
Ingredients
- 6 6 ounces beef tenderloin steaks, cut 1 inch thick
- 1/4 cup chopped shallots or green onions
- 1/4 cup snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1/4 cup snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/4 cup snipped fresh basil or 1 teaspoon dried basil, crushed
- 3 tablespoons cracked whole black pepper
- 1 tablespoon minced garlic
- dash salt
- 3/4 cup olive oil
- 5 tablespoons balsamic vinegar
- 6 medium yellow potatoes (about 2 pounds)
- 3 medium red tomatoes (about 1 pound) or 12 red cherry tomatoes
- 3 medium yellow tomatoes (about 1 pound) or 12 yellow cherry tomatoes
- 2 tablespoons finely snipped fresh chives (optional)
- Salt
- Freshly ground pepper
- 4 slices bacon
- Fresh thyme sprigs (optional)
Directions
1. Trim fat from steaks. In a bowl, combine shallots, the 1/4 cup fresh or 1 teaspoon dried thyme, the rosemary, basil, cracked pepper, garlic, and the dash salt with the 3/4 cup olive oil and the balsamic vinegar. Pour into a shallow glass or plastic container. Add steaks in a single layer, turning to coat all sides. Cover; marinate in the refrigerator overnight.
2. Drain steaks, reserving marinade. Place steaks on the unheated rack of a broiler pan. Broil steaks 3 inches from the heat for 8 to 12 minutes for medium-rare (145 degree F) or 13 to 17 minutes for medium (160 degree F), turning once.
3. Strain the marinade into a small saucepan. Set the marinade aside.
4. For warm potato salad, in a large saucepan, cook the potatoes in boiling salted water for 15 to 20 minutes or until tender. Drain; cool until easily handled. Remove potato skins. Thinly slice potatoes into rounds. Keep warm.
5. In a skillet, cook bacon until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Heat marinade over medium-low heat just to boiling.
6. To assemble, in each of 6 warm, shallow bowls, arrange potato slices in a half-moon shape. Spoon tomatoes over potatoes. Sprinkle with bacon. Place a beef steak in the center of each bowl. Drizzle marinade over warm potato salad and beef steaks. Garnish with thyme sprigs, if you like. Makes 6 servings.
7. Remove skins and seeds from red and yellow tomatoes. Chop tomatoes. Carefully stir in chives, if you like; season with salt and ground pepper.
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If necessary to rewarm potatoes, place the slices in a covered casserole with 1 tablespoon water. Microcook on 50 percent power (medium) until potatoes are heated through, stirring once.
