Chateaubriand with Grilled Vegetables

Ingredients

• beef tenderloin8.36 oz (237 g)
• fine salt0.11 oz (3 g)
• ground black pepper0.02 oz (0.5 g)
• low-sodium soy sauce0.35 oz (10 g)
• balsamic vinegar0.35 oz (10 g)
• extra-virgin olive oil0.35 oz (10 g)
• eggplantGrilled vegetables2.4 oz (68 g)
• zucchiniGrilled vegetables2.72 oz (77 g)
• tomatoesGrilled vegetables3.35 oz (95 g)
• sweet bell pepperGrilled vegetables1.34 oz (38 g)
• prepared balsamic vinaigretteGrilled vegetables0.53 oz (15 g)

Directions

1. Season the beef with salt and pepper, marinate with soy sauce and balsamic vinegar, and drizzle with olive oil.
2. Cut the eggplant and zucchini lengthwise into 1/4-inch (5 mm) slices.
3. Quarter the bell pepper and halve the tomatoes.
4. Toss the vegetables with the dressing.
5. Sear the beef on all sides in a skillet until well browned, then transfer to a sheet pan.
6. Finish at 355–375°F (180–190°C) to the desired doneness.
7. For medium-well, allow about 20 minutes and verify with an internal-temperature check.
8. Cook the vegetables in a skillet or on the grill.
9. Cut the finished beef in half and arrange it on a plate.
10. Place the grilled vegetables alongside.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.