Grilled Beef Tenderloin With Leek-Tomato Quinoa

Recipe Ingredients

		Sauce
2 cups	474ml	Whole milk
2		Large heads garlic - top 1/3 trimmed
		To expose cloves
1/2 cup	118ml	Olive oil - or more if needed
1/2 cup	118ml	Low-salt chicken broth - or more if needed
		Beef
1 1/2 lbs	681g / 24oz	Beef tenderloin - trimmed
2 tablespoons	30ml	Olive oil
		Leek-Tomato Quinoa - (see recipe)
		Chopped fresh chives

Recipe Instructions

For Sauce: Preheat oven to 350 degrees. Combine milk and garlic in small saucepan. Simmer, uncovered, over medium heat 10 minutes. Drain; discard milk.

Place garlic heads, cut-side up, in small ovenproof dish. Pour 1/2 cup oil over. Cover dish tightly with foil. Bake until garlic is soft, about 55 minutes. Remove garlic from oil; cool.

Pour oil from dish into measuring cup; add more oil if necessary to measure 1/2 cup total. Squeeze out garlic from peel into blender. Add 1/2 cup broth and garlic oil; puree until smooth, thinning with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat and thin with more broth, if desired, before serving.)

For Beef: Prepare barbecue (medium heat). Rub beef all over with oil. Sprinkle with salt and pepper. Grill beef to desired doneness, turning often, about 22 minutes for medium-rare. Remove from grill and let stand 5 minutes. Cut beef crosswise into 1/3-inch-thick slices.

Spoon Leek-Tomato Quinoa onto 4 plates. Top with beef, sauce, and chives.

This recipe yields 4 servings.

Source:
Bon Appetit, September 2003

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