A steak-and-salad dinner worth writing down
Grilled Beef Tenderloin with Za'atar Crust and Beet Salad
See it adapt to allergies, servings & swaps.
Per serving 810 kcal · 55g protein · 19g carbs · 56g fat
Ingredients
- 450 g beef tenderloin, center-cut
- 14 g za'atar
- 30 ml olive oil
- 6 g salt
- 3 g black pepper, coarse
- 350 g beets, cooked and cut into wedges
- 90 g mixed salad greens
- 50 g feta, crumbled
- 40 g walnuts, toasted and roughly chopped
- 45 ml olive oil, for the vinaigrette
- 15 ml red wine vinegar
- 7 g honey
- 5 g Dijon mustard
Steps
- If your beets aren't already cooked, wrap them in foil and roast at 400°F (200°C) for 45–60 minutes until a knife slides in easily. Cool, rub off the skins, and cut into wedges. Pre-cooked or steamed beets skip this step.
- Take the 450 g tenderloin out about 30 minutes before cooking and pat it very dry. Rub with 15 ml olive oil, then press 14 g za'atar, 6 g salt, and 3 g coarse black pepper over every side into an even crust.
- Heat a grill to high, about 500°F (260°C), or a cast-iron skillet over high heat with 15 ml olive oil. Sear the tenderloin 3–4 minutes per side, turning to build crust on all faces, until an instant-read thermometer reads 128–130°F (53–54°C) for medium-rare. Move to a plate, tent loosely with foil, and rest 8–10 minutes.
- Whisk the vinaigrette: 45 ml olive oil, 15 ml red wine vinegar, 7 g honey, 5 g Dijon mustard, and a pinch each of salt and pepper.
- Toss the 90 g mixed greens and the beet wedges with most of the vinaigrette. Plate the salad, then scatter the 50 g feta and 40 g toasted walnuts over the top and drizzle with the rest.
- Slice the rested tenderloin against the grain into ½-inch medallions. Lay them alongside the salad and finish with a little flaky salt.
That is the whole thing.
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Tenderloin rubbed in za'atar and grilled hot, rested, then sliced against the grain — served next to a beet salad with feta, toasted walnuts, and a bright vinaigrette. The crust does the work the sauce usually would, and the earthy beets and salty feta are a clean counter to the beef.
Most of the forty minutes is roasting the beets and resting the meat, so the active cooking is short. It ate like a restaurant plate at home.
Leftovers
- Store leftover beef in an airtight container in the fridge for up to 3 days. Keep the dressed salad separate; undressed greens and beets hold better.
- Warm sliced tenderloin gently in a skillet over medium-low, or eat it at room temperature over fresh greens the next day.
- Do not microwave the steak; it turns the medium-rare center gray and tough.
On the plate
The beets pick up the vinaigrette and stain the greens a little, which is part of the look. Feta and walnut keep every forkful from being one note — the salty crumble against the sweet beet, the walnut against the soft leaves. It was a genuine 10 out of 10 at our table: the za'atar steak and the beet, vinaigrette, feta, and walnut all landing together.
This is the kind of dinner Eatsë hands you without the thinking: it picks the week's meals, scales each recipe to your household, and builds the grocery list by aisle. This one just happened to be too good not to write down.
More from the recipe library — the grilled sirloin flap with chimichurri and the Greek lemon chicken with spinach and feta are good next makes.
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