Ingredients
Scale
- 12 ounces green beans, trimmed
- Avocado oil
- Salt
- 1 lb beef tenderloin roast
- ½ teaspoon ground black pepper
- 3 tablespoon grainy mustard
- 2 tablespoons red wine vinegar
- 1 small shallot, finely chopped
- 1 teaspoon Primal Kitchen mayonnaise
- 6 cups baby kale
- 1 pint grape tomatoes, halved lengthwise
Instructions
- Preheat a grill on medium. In a bowl, toss the green beans with 1 teaspoon oil and ¼ teaspoon salt. Arrange the beans on one half of a large sheet of heavy-duty foil. Fold the foil over; crimp to seal tightly. Cover and grill for 20 minutes.
- Meanwhile, brush the tenderloin with 2 tablespoons oil; season with ½ teaspoon salt and pepper. Cover and grill, turning occasionally, until cooked through (145 F), 18 to 20 minutes. Let rest 5 minutes; slice.
- To make the vinaigrette, whisk together the grainy mustard, vinegar, shallot, 1 tablespoon oil, mayonnaise, and ¼ teaspoon salt.
- Toss the baby kale and grape tomatoes with half of the vinaigrette. Serve with the grilled beans, beef, and remaining vinaigrette.
