Some days you just crave old fashioned simple red meat. In my case, that’s like every day. We’ll blame it on a some weird iron deficiency when in public settings, but in reality it’s probably just my version of candy. And this walnut crusted grilled beef tenderloin was the masterpiece my meaty Willy Wonka and odd little orange oompa’s used to lure me in. Those grill charred brussels sprouts on the side upped the healthy ante and made me feel like I was cheating on my diet.
All in all, this quick and easy fancy pants meal is one you should knock off the bucket list this summer. Simple and packed with flavor, your better half won’t believe they aren’t schnozberries.
Seriously, I have no idea where this analogy was going.
- 2 10 oz beef tenders I used unportioned filets
- salt and pepper
- 2 tbs Dijon mustard I used El Diablo Steakhouse
- 1/2 cup chopped walnuts
- few fresh thyme sprigs
- 1 lbs fresh Brussels sprouts trimmed and sliced in half
- 2 medium shallots sliced
- 1 1/2 cup cherry tomatoes sliced in half
- 4 teas olive oil
- Preheat the grill to medium high.
- Pat the beef dry and season with salt and pepper. Rub with mustard and sprinkle the walnuts on top (don't worry about being pretty some will fall off while grilling). Remove the leaves from the thyme sprigs and sprinkle over top of the beef as well. Press gently with fingers to 'seal' the toppings in place.
- Reduce the heat on your grill now that everything is nice and hot.
- Place the brussels sprouts, shallots, and tomatoes in a grill plate or on a preheated skillet and season with salt and pepper. Toss with the olive oil and cook until tender on the grill, about 20 - 25 minutes. (If using a slotted grill pan, watch that oil).
- Meanwhile, cook the beef, turning as needed for about 20 minutes (depending on thickness) until desired doneness.
- Remove everything from the grill and cover with foil. Let the beef rest at least 5 minutes before slicing to serve.