Sargent Choice Cooking: Grilled Beef Tenderloin with Wild Rice Salad and Vegetables

Conjuring the tastes of a summer cookout without leaving the kitchen, Walter Dunphy, BUs executive chef, serves up a recipe for beef tenderloin that substitutes the grill pan for the backyard barbecue.

Dunphy adds a savory kick to the beef and an assortment of vegetables with a marinade of herbs, Spanish olive oil (a variety lesser-known than Italian or Greek thats preferred for its high antioxidant content), and Dijon mustard. Grilling can be done on a grill plate or even on a George Foreman Grill.

He complements the dish with a salad of wild rice, a healthful, inexpensive pantry staple with a nutty flavor. Dunphy uses organic long-grain red rice, with a bit of vinegar and orange juice tossed in for an unexpected punch.

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Category:

Education

Tags:

• BU Today
• Boston University
• cooking
• low-fat
• healthy
• recipes
• sargent choice

[scbutlerify]

Love the video? Visit Boston University's Sargent Choice website to find the recipe!

[scbutlerify]

Love this video! Sargent Choice rocks!

[owiz9212]

Nicely done!!

Excellent presentation.

[039aaa]

ممتاز جدا جدا

[hrjr2000]

Can you post the Recipe? That would be perfect for my family for Mothers Day.