Tenderloin with Grilled Antipasto Vegetables

Ingredients

• 4 cups arugula trimmed
• 1.5 pounds beef tenderloin trimmed
• 0.5 teaspoon pepper black freshly ground
• 2.5 tablespoons chile-garlic vinaigrette 
• 0.3 teaspoon thyme leaves dried
• 0.1 teaspoon garlic powder 
• 1 ounce parmesan cheese shaved
• 8 cups grilled antipasto vegetables 
• 0.5 teaspoon salt 

Equipment

• grill

Directions

1. Prepare grill.
2. Combine first 4 ingredients; rub over beef.
3. Place beef on grill rack coated with cooking spray; grill 6 minutes on all 4 sides or until desired degree of doneness. Cover loosely; let stand 5 minutes.
4. Drizzle 2 1/2 tablespoons Chile-Garlic Vinaigrette over arugula; toss gently to coat.
5. Cut beef across grain into thin slices. Arrange beef, 8 cups Grilled Antipasto Vegetables, and arugula on a platter; top with cheese.