Grilled Beef Tenderloin With Tuscan Kale And Shallot Confit

Grilled Beef Tenderloin With Tuscan Kale And Shallot Confit

Grilled Beef Tenderloin With Tuscan Kale And Shallot Confit

By Food & Wine
Serves 14

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Details
  • Servings:   14
  • Calories:   369
  • Protein:   25g
  •  
  • Fiber:   4g
  • Sugar:   1g
  • Carb Total:   2g
  •  
  • Trans Fat:   1g
  • Saturated:   10g
  • Fat Total:   29g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 5 tablespoons extra-virgin olive oil
  • 1 packed cup thyme sprigs
  • Kosher salt and freshly ground pepper
  • One 3 1/2-pound trimmed beef tenderloin
  • Vegetable oil, for the grill
  • 6 garlic cloves, thinly sliced
  • 2 pounds Tuscan kale, coarsely chopped
  • 1 cup water
  • Shallot Confit
Instructions

Grilled Beef Tenderloin With Tuscan Kale And Shallot Confit serves 14 original recipe by Food & Wine.

View original preparation instructions

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