Grilled Beef Tenderloin and Healthy Creamed Kale
The perfect meal to win Dad’s heart on Father’s Day!
- 2 1/2 bunches of kale
- 1 onion diced
- 5 cloves of garlic
- 1 1/2 cups of cottage cheese
- 1/2 cup of Parmesan cheese
- 2 tbsp butter
Wash kale, remove from stems and rough chop. Bring up 3 cups of water to a boil. Salt to taste. Add kale, turn down to medium heat and cook for 10 minutes.
While the kale is cooking, sauté onion in butter until onions are translucent, about 6 minutes. Add the garlic and continue to cook for 1 minute, until the garlic is fragrant. Be careful not to burn the garlic! It will make your dish taste bitter
Drain kale and squeeze out the excess water.
Put the Parmesan cheese and cottage cheese in a food processor, and process until smooth.
Add the kale and the onion garlic butter to the food processor and process to the consistency you want.
Serve hot with more Parmesan on top.
Grilled Beef Tenderloin
- 1 beef tenderloin (4 pounds), preferably grass fed trimmed and tied
- Extra-virgin olive oil, for rubbing
- Coarse salt and freshly ground pepper
- 1/2 cup mint chive butter (recipe below)
Let beef stand at room temperature for 30 minutes. Heat the grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.
Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 for medium-rare, 20 to 30 minutes. (Grilling time will vary depending on thickness of tenderloin.) Remove beef from grill, and brush with mint-chive butter. Let stand for 15 minutes before serving; untie.
Mint Chive Butter
- 1 stick unsalted butter, room temperature
- 1 cup packed fresh mint, chopped
- 3/4 cup finely chopped chives
- Finely grated zest of 2 lemons
- 1/2 teaspoon coarse salt
Stir butter in a medium bowl until smooth. Mix in mint, chives, lemon zest, and salt.
Recipes inspired by: Martha Stewart