Tenderloin With Grilled Antipasto Vegetables

• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried thyme
• 1/8 teaspoon garlic powder
• 1 1/2 pounds beef tenderloin, trimmed
• Cooking spray
• 4 cups trimmed arugula
• 1/4 cup (1 ounce) shaved Parmesan cheese

1. Prepare grill.
2. Combine first 4 ingredients; rub over beef. 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.
3. Drizzle 2 1/2 tablespoons Chile-Garlic Vinaigrette over arugula; toss gently to coat. Cut beef across grain into thin slices. Arrange beef, 8 cups Grilled Antipasto Vegetables, and arugula on a platter; top with cheese.

salt, freshly ground black pepper, thyme, garlic, beef tenderloin, cooking spray, trimmed arugula, parmesan cheese

Taken from www.myrecipes.com/recipe/tenderloin-with-grilled-antipasto-vegetables (may not work)