To eat less meat, stretch a small amount creatively. This recipe from F&W’s Justin Chapple calls for pounding beef tenderloin fillets thin and grilling them superquickly, so they stay tender and juicy.
Active Time: N/A
Total Time: 30 MIN
Yield: Serves : 4
1 pound center-cut beef tenderloin, cut crosswise into 4 slices and lightly pounded 1/8 inch thick
2 tablespoons extra-virgin olive oil, plus more for brushing
1 1/2 tablespoons fresh lemon juice, plus lemon wedges for serving