beef tenderloin with tomato vinaigrette


  • 1 Whole Beef Steak, Tenderloin

  • 1 Bottle Your Favorite Prime Rib Rub

  • 67/100 Cup extra-virgin olive oil

  • To Taste salt and pepper

  • 1 Teaspoon fresh thyme

  • 6 Whole plum tomatoes

  • 1 Teaspoon Thyme, minced

  • 2 Tablespoon balsamic vinegar




When ready to cook, set the temperature to 450F and preheat, lid closed, for 10 to 15 minutes.


Tuck the thin end of the tenderloin underneath the roast and secure it with butcher's string. Rub the meat with olive oil and season it with the Prime Rib Rub or salt and pepper. Place the meat on a rack in a shallow roasting pan.


Roast in the preheated Z Grill for 20 minutes. Adjust the heat to 350F. Roast 20 minutes longer, or to desired degree of doneness (130F for rare; 145F for medium; 155F or higher for well-done).


Let rest for 5 minutes before slicing thinly. (If serving cold, thoroughly chill the tenderloin before slicing.) Garnish with sprigs of thyme.


To make the vinaigrette, combine the tomatoes, olive oil, balsamic vinegar, and thyme leaves in a blender jar or food processor; puree until smooth. Season to taste with Z Grill Prime Rib Rub or salt and pepper.


Transfer to a gravy boat and serve with the tenderloin. (Best served the day it's made.)

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