Grilled Beef Tenderloin with Vegetables

Ingredients

• 150 g dana bonfile · 214 kcal
• 100 g mantar · 26 kcal
• 1 kırmızı biber · 28 kcal
• 1 kabak · 18 kcal
• 2 tatlı kaşığı zeytinyağı · 88 kcal
• Tuz, karabiber, kekik

Method

1. Required equipment: A cast-iron skillet or grill pan, a cutting board, a knife, and a pair of tongs.
2. Take the beef tenderloin out of the fridge and let it sit at room temperature for 20 minutes.
3. Slice the zucchini and red bell pepper into long strips, and cut the mushrooms in half.
4. Sprinkle salt, black pepper, and thyme on both sides of the beef and press gently with your hand.
5. Heat the pan over high heat for 2 minutes; the pan is ready when you can feel the heat radiating when you hold your hand above it.
6. Toss the vegetables with 1 teaspoon of olive oil and place them in the pan.
7. Cook the vegetables for 5-6 minutes, flipping with tongs, until brown grill marks appear on them.
8. Remove the vegetables from the pan and add the remaining 1 teaspoon of olive oil to the pan.
9. Place the beef in the pan and cook each side for 3-4 minutes without moving it.
10. The beef is done when the exterior is well-browned and firm to the touch; remove it from the pan.
11. Place the beef on a plate and let it rest for 5 minutes before cutting (resting).
12. Serve the rested beef alongside the grilled vegetables.

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