Servings: 4
Prep time: 15 minutes
Cook time: 10 to 15 minutes
Ingredients
- 4 beef tenderloin medallions
- 2 tomatoes, cut into thick slices
- 1 ball of fresh mozzarella, sliced
- 60 ml (1/4 cup) balsamic vinegar
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) herbes de Provence
- 5 ml (1 tsp) garlic powder
- Salt and pepper to taste
Preparation
- Preheat the grill to high.
- Season the beef tenderloin medallions with herbes de Provence, salt, and pepper.
- Brush the tomato slices with olive oil, then season with salt, pepper, and garlic powder.
- Place the tomatoes on the grill and cook for 1 to 2 minutes on each side until well charred, then set aside.
- Grill the beef medallions for 2 to 3 minutes on each side until nicely browned.
- Then place a grilled tomato slice followed by a slice of mozzarella on each medallion and drizzle lightly with balsamic vinegar.
- Close the barbecue lid and continue cooking indirectly for about 2 minutes, until the cheese is melted, or longer depending on the desired doneness of the meat.
- Serve immediately.
