Name: Grilled Tenderloin (or Backstrap) with Squash–Zucchini Ribbons and Cheesy Tomato Rice
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Modern American (steakhouse influence)
Ingredients: 1.5 lb (680 g) beef tenderloin or backstrap; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp smoked paprika; 2 tbsp olive oil (for meat); 2 cloves (6 g) garlic (minced, for meat); 1 tbsp fresh thyme leaves (or 1 tsp dried); 1 tbsp lemon juice; 2 medium (approx 400 g) zucchini; 2 medium (approx 300 g) yellow squash; 1 tbsp olive oil (for ribbons); 1/2 tsp kosher salt (for veg); 1 1/2 cups (≈270 g) long-grain white rice (uncooked); 3 cups (720 ml) low-sodium chicken stock (or water); 2 tbsp (28 g) unsalted butter; 1 cup (≈100 g) sharp cheddar, grated; 1 medium (≈110 g), finely diced yellow onion; 2 medium (≈250 g), diced tomatoes; 1 clove (3 g), minced garlic (for rice); 4 large eggs (optional — 1 per serving); 2 tbsp fresh parsley, chopped (optional)

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