Grilled Tenderloin with Tzatziki and White Onions

4 servings
  • 4 tenderloin steaks, approx. 600g
  • 3 tbsp Summer Love rub
  • 150g Castello® Burger Cheddar
  • ½ cucumber
  • 3 tbsp chopped mint
  • 250ml drained yoghurt
  • 1 tsp cumin
  • 3 small lemons
  • 1 white onion
  • 1 beef tomato
  • 1 head iceberg lettuce
  • 4 hamburger buns
Grilled Tenderloin with Tzatziki and White Onions


Tenderloin is the best meat for barbecuing; delicious, succulent and easy to work with. And it’s reasonably priced, too. The grilled lemons add a natural sweetness.

Rub the meat with the spice mixture.  Peel the cucumber, slice it in half lengthwise and remove the seeds. Coarsely grate the cucumber and squeeze out the liquid. Combine with the yoghurt, herbs and cumin. Barbecue the steaks on high heat, turning them over often so they don’t burn. Cover with the cheese and let it melt. Slice the lemons in half and grill them with the flesh side down.  Peel and slice the onion. Slice the tomato. Rinse and chop the lettuce. Toast the buns. Press juice from the grilled lemons over the steaks then top each bun with steak, lettuce, onion and tomato. Serve with the tzatziki.

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