Bon Appetit/September 2003

Grilled Beef Tenderloin with Roasted Garlic Sauce and Leek-Tomato Quinoa
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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: 1-1/2-pound piece beef tenderloin, trimmed
2 tablespoons olive oil Leek-Tomato Quinoa chopped fresh chives
LEEK-TOMATO QUINOA: 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



1 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.
2 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.
3 Spoon Leek-Tomato Quinoa onto 4 plates. Top with beef, sauce, and chives.
4 LEEK-TOMATO QUINOA: 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.
5 Melt butter in large nonstick skillet over medium heat. Add leeks; saute 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.

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