Ingredients
- 4 pints cherry tomatoes
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 2 limes, juiced
- 1/2 red onion, sliced thin
- 1 serrano chili, sliced thin
- 1/2 bunch freshly chopped cilantro leaves, plus more for garnish
- 1/2 pound queso fresco or feta cheese, crumbled
- 1 (4-pound) beef tenderloin
Directions
Heat the broiler. Put the cherry tomatoes onto baking sheets, drizzle over some olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 4 to 5 minutes. Remove from oven and allow them to cool a bit. In a large bowl add about 1/4 cup olive oil, juice of 2 limes, onion, chili, chopped cilantro, cheese, and the tomatoes. Mix carefully to avoid breaking up the tomatoes too much. Taste and adjust seasoning with salt and pepper; set aside.
Heat the grill or a grill pan to medium. Rub the meat with some olive oil and season it generously with salt and pepper. Grill the tenderloin, browning it on all sides, until it is medium rare, about 15 to 20 minutes. Remove the meat to a cutting board, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing.
Slice the meat thin, place it on a platter, and spoon on the cheesy tomato dressing. Garnish with a drizzle of olive oil and cilantro leaves.
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By Nichi64
on December 22, 2012
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This is a fabulous and simple recipe. Love the flavors. Thanks Tyler! I'll make this over and over again.
By Pattiecakes77
Philadelphia, PA
on July 22, 2012
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Made this last night and like other reviewers said, don't let the name fool you, it wasn't spicy at all. Next time I will leave the seed of the Serrano chili in and maybe add a few more peppers to make it spicy (we like SPICY! The cheesy tomato dressing paired perfectly with our grilled whole tenderloin on a hot summer night. Everyone enjoyed the meal and my husband said this recipe was a keeper. You can make the dressing ahead of time if you are entertaining. I made mine a few hours before my guests arrived and the flavors held up. Yummy!!
By dwake95_5690970
San Diego, CA
on February 07, 2012
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I rubbed in Montreal Seasoning on the meet, and left the seeds of 3 Serrano chili's in the sauce. This made for a pretty spicy finish. It was a simmering spicy, but made me want something creamy to cut it with. We then served the meat, thinly sliced with torta rolls and tzaziki sauce. Also, the left over dressing and meat was great in a salad for left overs! Thanks!
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