Grilled beef tenderloin with basil sour cream, watermelon salad and fried plantains

Votes: 1

How to Make - Grilled Beef Tenderloin with Basil Sour Cream, Watermelon Salad, and Roasted Plantains

Time: 1 hour.
Complexity: easily
Servings: 6

To create a juicy and tender beef tenderloin with a crispy crust, prepare the grill for both direct and indirect heat, where the meat should first be thoroughly browned and then cooked over low heat to the desired doneness. Before serving, the tenderloin is thinly sliced across the grain and served with three side dishes: basil sour cream whipped with avocado, a juicy watermelon salad with onions, cheese, and hot peppers, and grilled sweet plantains. The result is a luxurious Latin American-inspired dish, bursting with a wealth of spicy flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 beef tenderloin weighing 0.8 – 1 kg (diameter approximately 5 cm)
1/4 small red onion, thinly sliced
3 tbsp. basil leaves
1 avocado, sliced
1 clove garlic, crushed
0.5 cup sour cream
Juice of 2 limes
3 tbsp extra-virgin olive oil + extra for greasing
1.5 tsp ground cumin
2 black (ripe) plantains
3 cups watermelon, diced (about 170 g)
0.5 cup crumbled cotija cheese (about 60 g)
1 tablespoon chopped fresh or pickled Peruvian yellow chili peppers (aji)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, Watermelon, plantain, bananas, chili pepper, Cotija cheese, Avocado, lime juice, sour cream, basil, cumin

Cooking the dish according to the recipe:

Preheat grill to medium-high heat and prepare indirect heat..

On a charcoal grill, rake all the coals to one side. On a gas grill, turn off half the burners. Place the onions in a small bowl and cover with cold water. Let them soak for 20 minutes, then drain and pat dry.
Meanwhile, in a blender or mini food processor, puree 1 cup of basil, avocado, garlic, sour cream, and the juice of 1 lime until smooth; season with salt and pepper to taste. Transfer to a bowl and refrigerate until ready to serve.

Tie the beef tenderloin with kitchen string at 2-inch intervals. In a small bowl, combine 1 tablespoon olive oil, cumin, 1 teaspoon salt, and a pinch of ground black pepper. Brush the beef with the oil mixture and place it on the grill over direct heat. Grill, turning occasionally, until grill marks appear, about 15 minutes.
Then transfer the tenderloin to the cooler side of the grill (indirect heat) and continue cooking, turning occasionally, until a thermometer inserted into the center of the meat registers 125°F (52°C) for medium-rare, another 15 to 20 minutes. Transfer the tenderloin to a cutting board and let rest for 10 minutes.
While the beef is cooking over indirect heat, make a small slit down the center of each plantain and lightly brush the skin with olive oil. Place them over direct heat on the grill. Grill over the coals, turning occasionally, until the skins are charred and the plantains are tender, about 20 minutes. Then cut each into 3 pieces.
Meanwhile, coarsely chop the remaining 2 cups basil; in a medium bowl, combine with the watermelon, remaining lime juice, 2 tablespoons olive oil, cheese, yellow pepper, and onion. Season with 1/4 teaspoon salt. Thinly slice the beef and serve with basil sour cream, plantains, and watermelon salad.

Categories:

recipe / Backyard Recipes / Summer dishes / Grill, barbecue / Grilled steaks / Grilled meat / Salads / Fruit salads / / Food Network - recipes / Latin American cuisine