Charred beef tenderloin, roasted vegetables, and a warm balsamic glaze. No garnish tricks, no foam. Just good ingredients, cooked right.
Pair with Zina’s Kale and Quinoa Bistro Salad or Homestyle Coleslaw Salad to balance out the richness and add freshness to the plate.
Ingredients
- 500g beef tenderloin, cut into chunks
- Bell peppers (yellow and green), chopped
- Cherry tomatoes
- 1 small red onion, quartered
- Olive oil, salt, black pepper
For the glaze
- 1/2 cup balsamic vinegar
- 1 tbsp honey
- 1 tbsp Dijon mustard
- Pinch of salt
Instructions
- Skewer prep – Alternate beef, peppers, tomatoes, and onion on metal or soaked wooden skewers.
- Season – Brush with olive oil, salt, and pepper.
- Grill – Cook on high heat or grill pan for 8–10 minutes, turning until browned on all sides.
- Make the glaze – Simmer balsamic vinegar, honey, mustard, and a pinch of salt until slightly thickened (about 5 minutes).
- Plate – Arrange skewers and spoon glaze over the top.
Note: Use tongs. Let the meat rest. Don’t rush the glaze.
