Beef Tenderloin with Olive Vinaigrette


1 Picture

Prep Time
10 Minutes
Cook Time
20 Minutes


• 3 pounds (1 ½ kilograms) beef tenderloin
• 1 tablespoon olive oil
• 1 tablespoon Herbs de Provence (thyme, oregano, rosemary, basil, bay leave, parsley)
• Salt and pepper to taste

For olive vinaigrette:
• ½ cup black olives, chopped
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 clove garlic, minced
• 6 tablespoons olive oil
• Salt and pepper to taste


1.Preheat Oster® Griddle to 350˚F/175˚C.
2.Cut beef tenderloin into filets of about ½-inch thick and marinade with olive oil, Herbs de Provence, salt and pepper. Place on the nonstick cooking surface of your Oster® Griddle and cook for 6 to 8 minutes on each side for medium or 10 minutes if you would like it to cook more.
3.While the meat is cooking, combine all vinaigrette ingredients, except the parsley, and mix well.
4.Once the meat is cooked to desired doneness, place on serving dish, accompany with the vinaigrette, parsley and serve.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.