BEEF TENDERLOIN WITH GRILLED ICEBERG LETTUCE SALAD

BEEF TENDERLOIN WITH GRILLED ICEBERG LETTUCE SALAD

1/5

5 minutes

20 minutes

4-6

Beef Tenderloin with Grilled Iceberg Lettuce Salad is a bold, refined fusion of flame-grilled finesse and crisp garden freshness. The tenderloin, meticulously trimmed and seasoned, is grilled to juicy perfection, while the iceberg lettuce is seared just enough to unlock its smoky essence. Accompanied by a vibrant, warm tomato salad, crunchy focaccia croutons, and a creamy, zesty dressing, this dish transforms a steakhouse classic into a rustic, fire-kissed masterpiece. Read the full recipe to bring this elevated yet earthy creation to life.

INGREDIENTS

Beef tenderloin
2 tomatoes
garlic to taste
1 tbsp butter
5 ml olive oil
5 ml balsamic vinegar
2 slices of focaccia bread
Iceberg lettuce (1 plant)
thyme sprig
Butcher’s twine

FOR THE LETTUCE DRESSING:
1 egg yolk
olive oil
1 tsp dijon mustard
salt and pepper to taste
half a lime juice
1 garlic clove
100 ml heavy whipping cream

PREPARATION

  1. To trim the tenderloin, remove the chain from the side.
  2. Remove the excess fat.
  3. Turn around the tenderloin, and carefully remove the silver skin fom the back of the meat, 
    pushing towards the cutting board.
  4. Tie up the meat using a butcher’s twine or cooking twine. Season it with salt and pepper to taste, and take to the grill at medium heat, 25 minutes each side, approximately.
  5. For the warm salad: cut tomatoes and mix with crushed garlic, salt and pepper to taste. 
  6. Preheat the griddle, and, once ready, add a spoon of butter and a drizzle of olive oil. Place the tomato mix over the griddle and add balsamic vinegar. Also, add some thyme sprigs to perfume.
  7. For the lettuce dressing: in a bowl, mix one egg yolk, olive oil, dijon mustard, salt and pepper, lime juice, chopped garlic, and the whipping cream. Whisk until it thickens a little.
  8. For the croutons: splash with olive oil some slices of focaccia bread and place them on the grill until brown. 
  9. Take the tenderloin off the grill and let it rest for a little.
  10. Cut the lettuce in half, spread with olive oil, salt and pepper, and take it to the secondary grate on high heat for about 2-3 minutes. 
  11. For the plating: place tomato warm salad, lettuce, croutons and dressing over a tray. Cut the tenderloin’s strings and cut into slices to serve. Finish with fresh oregano leaves and ground pepper. Enjoy!

🔥 Take your grill game up a notch—watch the full Beef Tenderloin with Grilled Iceberg Lettuce Salad recipe on YouTube and craft this flame-fired feast today!

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