Peppercorn Beef with Grilled Vegetables
Yield
4 servingsPrep
15 minCook
40 minReady
9 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
salad dressing
|
|
| ⅓ | cup |
red wine
dry |
*
|
| ¼ | cloves |
garlic
|
|
| 1 | teaspoon |
peppercorns
|
|
| 4 | each |
beef, tenderloin
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
salad dressing
|
|
| 79 | ml |
red wine
dry |
*
|
| 0.3 | cloves |
garlic
|
|
| 5 | ml |
peppercorns
|
|
| 4 | each |
beef, tenderloin
|
*
|
Directions
For marinade, combine the salad dressing, red wine, chives, and peppercorns.
Place beef in a heavy plastic bag set in a large bowl.
Pour marinade over beef in bag; seal bag.
Marinate in the refrigerate for 8 to 12 hours, turning meat occasionally.
Remove the beef from the bag; reserve marinade.
Grill beef on the rack of an uncovered grill directly over medium coals for 22 to 26 minutes for medium doneness, turning once and brushing with reserved marinade halfway through grilling.
Discard marinade.
Arrange Vegetable Kabobs over coals during the last 10 to 12 minutes of grilling and cook until browned and tender, brushing with olive oil and salad dressing mixture.
Turn occasionally. Serve kabobs with beef.
