This post is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

This grilled romesco stuffed Tenderloin Steak couldn’t be simpler to prepare on the grill this summer, and it was perfect for a small get-together with friends and family that we haven’t seen in a while. I married a guy who loves Beef, so does his family, and that makes my life easier because I already know what’s on the menu. There are so many different options to choose from, and typically we enjoy really nice middle meat cuts during the summer. I chose half a Tenderloin Steak because I knew it would impress the in-laws (pats self on back) >.<

Some Grilling Tips:

Strip Steak and Ribeye, can be an easy go-to instead of Tenderloin, or try taking your grilling game up a notch with a cut you might not be as familiar with, like a juicy Flat Iron or a lean, flavorful Flank Steak. These cuts can’t be stuffed but you can always enjoy the romesco sauce on the side. More cut ideas for grilling can be found here.

Using a condiment to elevate flavors is a great way to take beef to the next level with minimal effort. My romesco uses roasted hazelnuts (so fancy!) but feel free to replace them with almonds instead. To make things really easy, pick up a jar of good romesco at your local grocery store.

Medium and steady wins the race! There is no need to rush the process by using any higher heat than medium here. Cooking at a medium heat allows beef to achieve caramelization while still developing rich flavors and avoiding charring.

Temperature is king :) To have the best eating experience, it is important to cook any cut of beef to the correct internal temperature. The best way to ensure accurate results is to use a meat thermometer. I have an instant-read one that you can leave in the oven or grill so that you’re not constantly poking the meat (keeps juices locked in, along with letting it rest after cooking for a minimum of 5 minutes).

I went with some vegetables that cooked up beautifully right next to my Tenderloin, and served it all up on a platter for everyone to enjoy. I hope you use my recipe as a starting point, and create a delicious grilled beef recipe for your family this summer :)

Ask your butcher if he has some kitchen twine to spare when purchasing your Beef! Usually, butchers at good grocery stores are happy to spare some.

Grilled Romesco Stuffed Tenderloin Steak

Prep Time: 25 minutes | Cook Time: 30 - 40 minutes | Serves: 8

Romesco - Makes roughly 1 cup:
1/2 cup (6 -ounces) roasted red bell peppers, drained
2 garlic cloves, roughly chopped
1/2 cup whole hazelnuts, skinned
1 tablespoon chopped fresh oregano leaves
1 tablespoon red wine vinegar
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Optional add-in: 1 teaspoon Calabrian chili paste for extra heat!

1 (2 pounds) Tenderloin Steak, trimmed of excess silver skin and fat
1 1/2 - 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 tablespoon extra-virgin olive oil

2 medium zucchini, cut into (1 -inch) chunks
1 small red onion, cut into (1 -inch) chunks
2 cups button mushrooms, halved
1 red bell pepper, cut into (1 -inch) cubes
2 tablespoons extra-virgin olive oil
1 teaspoon Italian seasoning (dried Italian herbs)
1 teaspoon kosher salt

Special equipment: Chef’s knife, meat thermometer, kitchen twine, tongs, skewers if you want to prepare your vegetables that way. (I prefer reusable metal skewers because they don’t burn, I can just throw them in the dishwasher after cooking. If using wooden skewers, soak them for 30 minutes prior to cooking.)

Make the romesco:

Combine the peppers, garlic, hazelnuts, oregano, vinegar, smoked paprika, and salt in the bowl of a food processor. Pulse until somewhat smooth, and slowly pour in the olive oil while continuing to pulse at 5-second intervals. Transfer to an airtight container until ready to stuff the Tenderloin.

Place the Tenderloin in a large bowl, and season with the salt, black pepper, and smoked paprika. Drizzle the oil over the meat, and use clean hands to massage the spices in. Use a sharp knife to cut a slit all the way down the long end of your tenderloin, making sure not to cut all the way through. Open the tenderloin like a book, cover it with a sheet of plastic wrap, and pound with the flat side of a meat mallet until 1/2" thick without tearing through the meat. Spread the romesco sauce all over the Tenderloin, and roll it up, then secure the cut with kitchen twine. Cover, and refrigerate for 30 minutes (Tender cuts like Tenderloin don’t typically require much time to marinate, but this will give the smoked paprika time to penetrate the meat.)

Toss the vegetables in the seasoning and olive oil, then place them in a grill basket.

Preheat your grill to medium heat (350°F). Place the Tenderloin on the grill and insert an oven-safe meat thermometer into the meat, not the romesco. Place the vegetables on the grill as well. Cook the Tenderloin, rotating every 10 minutes until the internal temperature reads 145°F for medium doneness. Pull the meat and vegetables from the grill and allow to rest for 5 minutes before slicing. Then transfer to a serving platter, sprinkle some extra flake salt, and enjoy with a fresh green salad.