Grilled Filet with Roasted Pepper Vinaigrette

Grilled beef tenderloin with warm roasted pepper vinaigrette.

Ingredients

• 1 Center-Cut Beef Tenderloin (Chateaubriand, Approximately 2½–3 lbs)
• 2 Tbsp Olive Oil
• 2 Tbsp Kosher Salt
• 1 Tbsp Coarse Ground Black Pepper
• Zest of 2 Lemons
• 1½ Tbsp Fresh Rosemary Minced
• Warm Roasted Red Pepper Vinaigrette — 3 Large Red Bell Peppers
• Warm Roasted Red Pepper Vinaigrette — 1 Large Shallot Minced
• Warm Roasted Red Pepper Vinaigrette — 2 Garlic Cloves Minced
• Warm Roasted Red Pepper Vinaigrette — 1 Tbsp Capers Chopped
• Warm Roasted Red Pepper Vinaigrette — 6 Tbsp Extra Virgin Olive Oil
• Warm Roasted Red Pepper Vinaigrette — 2 Tbsp Red Wine Vinegar
• Warm Roasted Red Pepper Vinaigrette — 2 Tbsp Fresh Basil Chopped
• Warm Roasted Red Pepper Vinaigrette — 1 Tbsp Fresh Parsley Minced
• Warm Roasted Red Pepper Vinaigrette — Kosher Salt and Coarse Ground Black Pepper to Taste
• Finish — 1 tsp Lemon Zest or a light squeeze of Fresh Lemon

Method

1. SEASON THE BEEF: Pat the tenderloin dry. Combine olive oil, kosher salt, black pepper, lemon zest, and rosemary. Coat the tenderloin evenly. Refrigerate uncovered for 4 hours. You could marinate overnight if time permits.
2. ROAST THE PEPPERS: Place peppers in a roasting pan and drizzle olive oil on each. Roast in a 375 F preheated oven for 45 minutes. Transfer to a mixing bowl. Immediately cover with plastic wrap and set aside to steam for 30 minutes before removing skin and seeds. Dice cleaned peppers and reserve approximately 1 pepper worth for finishing.
3. BUILD THE VINAIGRETTE: Heat olive oil over medium-low heat. Add shallot and cook 2 minutes. Add garlic and cook 30 seconds. Add capers. Add approximately 2 peppers worth of diced roasted peppers. Cook 2–3 minutes. Remove from heat. Add red wine vinegar, basil, and parsley. Fold in the reserved roasted peppers. Season with salt and pepper.
4. GRILL THE TENDERLOIN: Prepare a two-zone charcoal fire. Place tenderloin on the indirect side. Cook with lid closed until internal temperature reaches 110–115°F. Move to direct heat and sear all sides until nicely charred. Pull at 125–128°F. Rest 10–15 minutes.
5. SERVE: Slice into medallions. Spoon warm vinaigrette over and around the beef. Finish with lemon zest or a light squeeze of lemon.