grilled pepper tenderlion with chopped salad
- One 3 1/2-pound trimmed beef tenderloin roast, tied with butcher's twine
- 1/4 cup very coarsely ground black pepper
- Vegetable oil
- 6 plump oil-packed anchovies, minced
- 2 1/2 tablespoons freshly squeezed lemon juice
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 5 ounces baby arugula, chopped
- 1 head of Bibb lettuce, coarsely chopped (6 cups)
- 1 cup coarsely chopped flat-leaf parsley
- 1/2 cup coarsely chopped celery leaves
- 2 tablespoons coarsely chopped tarragon
Light a grill. Cut the tenderloin in half crosswise and rub each piece generously with the pepper. Season with salt and rub with vegetable oil.
Grill the tenderloin over high heat until lightly charred all over, about 8 minutes. Move the tenderloin to a cooler part of the grill. Cover the grill and cook the meat over low heat for about 35 minutes, until an instant-read thermometer inserted in the center of each roast registers 120°. (Alternatively, grill the tenderloin over high heat in a cast-iron grill pan for 8 minutes, then transfer to a baking sheet and roast at 350° for 35 to 40 minutes for 120° to 130° meat.) Let the tenderloin rest for at least 30 minutes. Remove the strings and thinly slice.
In a large bowl, whisk the anchovies with the lemon juice and olive oil and season with salt and pepper. Add the arugula, lettuce, parsley, celery leaves and tarragon and toss. Serve the salad with the sliced meat.
The grilled tenderloin can be refrigerated overnight before slicing and serving chilled.
food and wine august 2010