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Grilled Beef Tenderloin with Autumn Vegetable Ratatouille
Grilled Beef Tenderloin with Autumn Vegetable Ratatouille

Grilled Beef Tenderloin with Autumn Vegetable Ratatouille
A hearty and balanced dinner featuring grilled beef tenderloin paired with a flavorful autumn vegetable ratatouille.
Grilled Beef Tenderloin with Autumn Vegetable Ratatouille
Ingredients:
1
Servings
  • 200
    g
     beef tenderloin
  • 150
    g
     eggplant
  • 150
    g
     zucchini
  • 100
    g
     red bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Grilled Beef Tenderloin with Autumn Vegetable Ratatouille
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the beef tenderloin with salt and black pepper.
  3. Grill the beef tenderloin for about 4-5 minutes on each side or until desired doneness is reached.
  4. In a large pan, heat olive oil over medium heat.
  5. Add chopped onion and minced garlic, sauté until translucent.
  6. Add diced eggplant, zucchini, and red bell pepper to the pan. Cook for about 10 minutes until vegetables are tender.
  7. Add chopped tomatoes and thyme to the pan. Cook for another 5 minutes.
  8. Season the ratatouille with salt and black pepper to taste.
  9. Serve the grilled beef tenderloin with a generous portion of autumn vegetable ratatouille.
Nutrition Per Serving 800 g Per 100g
Energy 665 kcal 83 kcal
Protein 40 g 5.0 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 35 g 4.4 g
Fat 45 g 5.6 g
  • 200
    g
     beef tenderloin
  • 150
    g
     eggplant
  • 150
    g
     zucchini
  • 100
    g
     red bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

Season the beef tenderloin with salt and black pepper.

Grill the beef tenderloin for about 4-5 minutes on each side or until desired doneness is reached.

In a large pan, heat olive oil over medium heat.

Add chopped onion and minced garlic, sauté until translucent.

Add diced eggplant, zucchini, and red bell pepper to the pan. Cook for about 10 minutes until vegetables are tender.

Add chopped tomatoes and thyme to the pan. Cook for another 5 minutes.

Season the ratatouille with salt and black pepper to taste.

Serve the grilled beef tenderloin with a generous portion of autumn vegetable ratatouille.

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