Grilled Beef Tenderloin and Portobello Mushroom Stacks

Try this fun and non-traditional approach to Beef Tenderloin with Mushroom Sauce. By cooking it all on an outside grill, there's no oven to over-heat your kitchen on a hot day, and just a couple of small bowls to wash. Recommend pairing with Cabernet Sauvignon.

Ingredients
3 tbsp each olive oil and balsamic vinegar
1 tbsp soy sauce
½ tsp ground black pepper
2 tbsp olive tapenade
1 tbsp finely chopped flat-leaf parsley
4 beef tenderloin steaks (each about 5-6 ounces and 1 ½ inch thick)
4 large Portabella mushroom caps
1 large red bell pepper, stemmed, seeded, and quartered
4 thin slices Walla Walla Sweet Onion
2 cups torn watercress, arugula or other green

Directions

1. Heat grill to medium (350-450 degrees). In a medium bowl, whisk together oil, vinegar, soy, and pepper; transfer ¼ cup to a small bowl. Whisk tapenade and parsley into medium bowl of dressing; set aside. Brush steak, mushrooms, and bell pepper with the ¼ cup dressing.
   
2. Grill steaks, mushrooms, pepper, and onion with lid down, turning once, until grill marks appear on pepper and onion, mushrooms are tender, and steak is cooked the way you like it, 8-15 minutes total for vegetables and medium-rare meat.
3. Arrange mushrooms, cupped side up, on a platter. Top each with greens, then a steak, pepper piece, and finishing with onion. Drizzle with reserved tapenade dressing.

Adapted from Sunset magazine