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

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Published on Feb 17, 2010

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.

For more Boston University news and videos, check out http://today.bu.edu

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