GRILLED BEEF TENDERLOIN WITH ROASTED GARLIC SAUCE AND.....

GRILLED BEEF TENDERLOIN WITH ROASTED GARLIC SAUCE AND LEEK-TOMATO QUINOA

Ingredients:

Sauce

2 cups whole milk
2 large heads of garlic, top 1/3 trimmed to expose cloves
1/2 cup (or more) olive oil
1/2 cup (or more) low-salt chicken broth

Beef

1 1 1/2-pound piece beef tenderloin, trimmed
2 tablespoons olive oil
Leek-Tomato Quinoa ( recipe follows)
Chopped fresh chives

For sauce:

Preheat oven to 350°F. 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.


LEEK-TOMATO QUINOA

Ingredients:

1 1/2 cups quinoa*
2 cups water
1/2 teaspoon salt
1 tablespoon butter
2 cups finely chopped leeks (white and pale green parts only)
1/4 cup low-salt chicken broth
3 tablespoons olive oil
2 medium-size yellow tomatoes, seeded, chopped
3 tablespoons chopped green onions
3 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice

Place quinoa in strainer. Rinse under cold running water until water runs clear; drain. Mix quinoa, 2 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)

Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes. Add broth. Cover; simmer until leeks are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.

*A tiny, bead-shaped, ivory-colored grain available at natural foods stores.

Makes about 2 3/4 cups.

B-man :wink: