Grilled Beef Tenderloin tossed in salsa verde with grilled asparagus with Basil and Balsamic and Spinach Salad with danablu

Ingredients for Grilled Beef Tenderloin tossed in salsa verde with grilled asparagus with Basil and Balsamic and Spinach Salad with danablu

Instructions for Grilled Beef Tenderloin tossed in salsa verde with grilled asparagus with Basil and Balsamic and Spinach Salad with danablu

To prepare the Grilled Beef Tenderloin tossed in salsa verde with grilled asparagus with Basil and Balsamic and Spinach Salad with danablu recipe, please follow these instructions:

Tenderloin: 1 kg of beef tenderloin from the shackles of tendons. Tenderloin piece rubbed with a little oil, well with salt and freshly ground pepper. Fried on the grill to the flesh feels firm but permissive 40-60 minutes. Resting 5-10 minutes before cutting of the flesh.

Salsa verde: a bundle of Frizz parsley chopped fine. Mix with grated lemon zest, minced garlic, grated parmesan and seasoned with salt and freshly ground pepper.

Asparagus: On the asparagus cut approx. 2-3 cm of the bottom. The asparagus brushed with a little olive oil and grilling (put them across so they don't fall through the grill grate). Turn them often. When they are tender and have gotten great grill-pattern taken by the. Put some aluminum foil on the grill and put the asparagus on this. Brush them with a little oil, dark balsamic vinegar and put sliced shallots on top. Close the silver paper around the asparagus. Here draws the a few minutes and is held at the same time heat.

Spinach Salad: Pipe a oil/balsamic dressing in a bowl. Tear spinach leaves from each other and mix them with crumbled danablu in the bowl.

Serving: Beef Tenderloin rolled in the green salsa and cut into 3 cm thick slices. The asparagus is taken out of silver paper-save oil and placed on the plate with the meat. There sprinkled with fresh basil over the asparagus and balsamic vinegar/oil from the asparagus onto over. Server spinach salad.

Serve with bread or new potatoes.

Tips:
For larger roasts and whole pieces of meat, it is a good idea to use a frying thermometer. At a Tenderloin as this on 1 kg must grate be 10-20 cm over the coals, and center the temperature must be 55-60 degrees for roasted, 60-65 degrees of pale pink and 65-68 degrees for well done.

Always use a barbecue tongs to turn has the piece with. Do you use a fork, runs the juice out of "plug holes", and you run the risk of getting a dry piece of meat.