Name: Cold Beef Tenderloin
Yield: 8–10 servings
Ingredients: ¼ cup extra-virgin olive oil, plus more; 1 3½–4-lb. beef tenderloin; 3 Tbsp. whole black peppercorns, coarsely crushed; 2 Tbsp. kosher salt; 3 lb. heirloom tomatoes (6–8), sliced into ¼"-thick rounds; 6 mini seedless or Persian cucumbers, sliced into ¼"-thick rounds; 1 cup basil leaves; Sherry vinegar or red wine vinegar (for serving); Flaky sea salt; Freshly ground black pepper; Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde (for serving)

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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy Wilson

For this dinner-served-cold recipe, beef tenderloin is precious enough to baby on a two-zone grill: Sear it over high heat, then transfer it to the cooler side and turn it often to hit a perfect medium-rare.

Cold Beef Tenderloin with Tomatoes and Cucumbers

Recipe notes