Grilled Tenderloin, Arugula, and Tomato Salad

Name: Grilled Tenderloin, Arugula, and Tomato Salad
Prep time: 20 min
Cook time: 25 min
Cuisine: American
Ingredients: 1 2-1/2 pound 1855 Black Angus Beef beef tenderloin; 3 Tablespoons fennel seed; 8 Tablespoons extra-virgin olive oil, divided; 1 Tablespoon plus 1 teaspoon coarse salt, divided; 1 1/2 teaspoons ground black pepper, divided; 1/4 cup lemon juice; 2 Tablespoons red wine vinegar; 1 small red onion, thinly sliced; 1/2 English cucumber, thinly sliced; 3 large tomatoes, chopped; 1 5-oz container arugula; Fennel pollen; Aleppo pepper

Fresh, cool, crunchy, and topped with juicy Black Angus tenderloin, this salad is the perfect flavor-packed weeknight meal.

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Servings: 6

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Ingredients

1 2-1/2 pound 1855 Black Angus Beef beef tenderloin
3 Tablespoons fennel seed
8 Tablespoons extra-virgin olive oil, divided
1 Tablespoon plus 1 teaspoon coarse salt, divided
1 1/2 teaspoons ground black pepper, divided
1/4 cup lemon juice
2 Tablespoons red wine vinegar
1 small red onion, thinly sliced
1/2 English cucumber, thinly sliced
3 large tomatoes, chopped
1 5-oz container arugula
Fennel pollen
Aleppo pepper

Instructions

Build a two-zone fire in your grill by putting most of the coals on one side and scattering a smaller amount of coals on the other side; if using a gas grill, set one burner to high and the others to medium-low. Oil the grates.
Crush the fennel seed by pressing down hard with the bottom of a pot. You can also chop it with a chef’s knife or press it in a mortar and pestle until coarsely ground.
Brush the beef with 2 tablespoons of the oil and rub with the fennel, a tablespoon of salt, and a teaspoon of pepper.
Grill the beef over the hottest part of the fire until charred all over, about 5 minutes.
Move the beef to the cooler part of the grill and continue cooking for about 16-20 minutes.
While beef is cooking, combine the lemon juice, red wine vinegar, and onions, and let stand 15 minutes. Add the cucumbers and tomatoes and toss with 1/2 teaspoon salt. Add the arugula and 5 tablespoons of the remaining olive oil and toss the salad.
Continue grilling the beef until it registers 130°F in the thickest part of the tenderloin for medium rare. Set aside on a cutting board for 10 minutes.
Thinly slice the beef and arrange on a large cutting board.
Sprinkle with fennel pollen and Aleppo or Korean pepper. Scatter salad around the beef. Drizzle with the remaining olive oil and serve.

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