^[1]Serves 4-6

Free of: Gluten and top allergens. Contains mustard.

Ingredients

• 2 lbs (900 g) beef tenderloin*
• 1/4 cup (60 mL) olive oil
• 1/4 cup (60 mL) fresh thyme, finely chopped
• Pinch of salt and pepper
• 2 large bunches (4 cups) watercress, washed

Method

1. Pre-heat grill on high. Rub beef with 3 tbsp of olive oil, thyme, salt and pepper. Coat well and set aside 10-15 minutes.
2. Grill tenderloin until seared on all sides. Reduce heat to medium and continue cooking with the lid closed, 12-15 minutes for medium-rare. (Internal temperature of 130°F for medium-rare, 140°F for medium taken with a probe thermometer.) Remove beef from the grill, tent with foil and let stand for 15 minutes.
3. Arrange watercress on a serving platter. Thinly slice beef and arrange on top of watercress.
4. Drizzle generously with vinaigrette (see next page ^[2]) and serve.

*Note: Budget-friendly flank steak also works ­well. Follow the same method, but adjust cooking time. Grill over high heat 4-6 minutes per side for medium rare.

Next Page: Arugula Vinaigrette

Arugula Vinaigrette

Ingredients

• 1 tbsp (15 mL) gluten-free Dijon mustard
• Juice of 1 lemon
• 1 tbsp (15 mL) fresh horseradish, grated
• 2 cups (475 mL) fresh arugula leaves, washed
• 2 garlic cloves, diced
• 1 cup (250 mL) olive oil
• 1/4 cup (60 mL) water
• Salt and pepper to taste

Method

1. Place all ingredients except olive oil in a blender. Purée on high for 30 seconds, then add olive oil in a steady stream until well combined.

See previous page ^[3] for Watercress and Tenderloin Salad recipe.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here ^[4].

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