Grilled Mongolian Beef on Vegetable Mountain

For Mongolian Beef:
2 to 3 pound piece beef tenderloin, cleaned
2 tablespoons Dijon mustard
2 tablespoons minced ginger
2 tablespoons minced garlic
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoon Olive Oil
1 cup red wine
1 tablespoon coarse ground black pepper
Olive oil, to cook
Salt and black pepper

For Vegetable Mountain:
1/2 red onion, sliced
1/2 yellow onion, sliced
1 cup marinade
2 carrot, sliced thinly on the bias
1 red cabbage, sliced thinly
1 zucchini, sliced thinly
2 ribs celery, sliced thinly on the bias
1 red bell pepper, julienned
Vinegar
Olive oil, to cook
Salt and black pepper

Yield: 4 to 6 servings

In a large bowl, whisk together the Dijon, ginger, garlic, soy, oils, wine, and pepper. Reserve 1 cup marinade for Vegetable Mountain. Pour on top of tenderloin and roll to cover. Cover, refrigerate, and let marinate at least 4 hours and preferably overnight. Prepare a grill and coat with oil. Season the meat with salt and pepper. On high heat, grill all sides of the tenderloin for 10 to 15 minutes total. Keep the meat rare and warm in the middle. Slice and fan over the mountain.

Vegetable Mountain:
In a large wok or saute pan, coat lightly with oil and sweat the onions. Add the marinade, carrots, fennel, and cabbage. Cook for 3 minutes and add the rest of the vegetables. Check for seasoning. Cook another 2 to 3 minutes and splash with vinegar. Serve.


Number of Servings: 6

Recipe submitted by SparkPeople user SEESAW1981.