Beef Filets with Grilled Vegetables

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  • 4 beef tenderloin steaks (1 1/2 inches thick and 4 ounces each)
  • 3 teaspoons pepper, divided
  • 1/2 cup creamy Caesar salad dressing
  • 8 to 12 romaine leaves
  • 2 medium tomatoes, cut into 1-inch slices
  • 1 medium onion, sliced
  • 3 tablespoons olive oil
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt


  1. Rub steaks with 2 teaspoons pepper; place in a large resealable plastic bag.
  2. Add salad dressing; seal bag and turn to coat.
  3. Refrigerate for 10 minutes.
  4. Meanwhile, brush romaine, tomatoes and onion with oil.
  5. Grill tomatoes and onion, uncovered, over medium heat for 4-5 minutes on each side or until onion is crisp-tender. Grill romaine for 30 seconds on each side or until heated through.
  6. Wrap vegetables in foil and set aside.
  7. Drain and discard marinade.
  8. Grill steaks, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally withbutter.
  9. Serve with grilled vegetables.
  10. Sprinkle with salt and remaining pepper.

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