Tuscan Temptation: Grilled Beef with Tomato and Basil

Tuscan Temptation: Grilled Beef with Tomato and Basil

Servings: 4

Ingredients:

• 1.5 lbs beef tenderloin, trimmed of excess fat
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper, to taste
• 2 large tomatoes, sliced into 1/2-inch thick rounds
• 1 cup fresh basil leaves, chopped
• 1 cup mixed greens (arugula, spinach, etc.)
• 1/2 cup shaved Parmesan cheese
• Balsamic glaze (optional)

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, and thyme. Brush the mixture evenly onto both sides of the beef tenderloin. Season with salt and pepper.
3. Grill the beef for 4-5 minutes per side, or until it reaches your desired level of doneness. Let it rest for 10 minutes before slicing into thin strips.
4. In a large bowl, combine sliced tomatoes, chopped basil, and mixed greens.
5. In a small bowl, whisk together a vinaigrette made from 2 tbsp olive oil, 1 tbsp lemon juice, salt, and pepper. Drizzle the vinaigrette over the tomato mixture and toss to combine.
6. Slice the grilled beef against the grain into thin strips.
7. Place a portion of the beef on a serving plate, followed by a spoonful of the tomato-basil mixture, and topped with shaved Parmesan cheese. Drizzle with balsamic glaze, if using.

Tips and Variations:

• For a more intense flavor, use a flavorful olive oil, such as Tuscan Temptation olive oil, which is infused with notes of garlic, herbs, and spices.
• Swap out the beef tenderloin for a flank steak or ribeye, if preferred.
• Add some grilled or sautéed zucchini or bell peppers to the tomato-basil mixture for added color and flavor.
• Substitute the Parmesan cheese with shaved Parmesan-Reggiano or shaved mozzarella for a creamier contrast.

Picture:

Here is a picture of Tuscan Temptation: Grilled Beef with Tomato and Basil:

[Image description: A platter filled with sliced grilled beef, tomato, basil, and Parmesan cheese, all arranged artfully on a wooden board. The beef is tender and pink, the tomatoes are ripe and red, the basil is fresh and green, and the cheese is shaved and golden. The plate is surrounded by a rustic, stone-covered table, with a few wine bottles and a vase of fresh flowers nearby. The overall atmosphere is warm and inviting, perfect for a summer evening in the Tuscan countryside.]