Grilled beef tenderloin with basil sour cream, watermelon salad and fried plantains

Ingredients:

• 1 beef tenderloin weighing 0.8 – 1 kg (diameter approximately 5 cm)
• 1/4 small red onion, thinly sliced
• 3 tbsp. basil leaves
• 1 avocado, sliced
• 1 clove garlic, crushed
• 0.5 cup sour cream
• Juice of 2 limes
• 3 tbsp extra-virgin olive oil + extra for greasing
• 1.5 tsp ground cumin
• 2 black (ripe) plantains
• 3 cups watermelon, diced (about 170 g)
• 0.5 cup crumbled cotija cheese (about 60 g)
• 1 tablespoon chopped fresh or pickled Peruvian yellow chili peppers (aji)

Preparation:

1. Preheat grill to medium-high heat and prepare indirect heat..
   
   On a charcoal grill, rake all the coals to one side. On a gas grill, turn off half the burners. Place the onions in a small bowl and cover with cold water. Let them soak for 20 minutes, then drain and pat dry.
2. Meanwhile, in a blender or mini food processor, puree 1 cup of basil, avocado, garlic, sour cream, and the juice of 1 lime until smooth; season with salt and pepper to taste. Transfer to a bowl and refrigerate until ready to serve.
3. Tie the beef tenderloin with kitchen string at 2-inch intervals. In a small bowl, combine 1 tablespoon olive oil, cumin, 1 teaspoon salt, and a pinch of ground black pepper. Brush the beef with the oil mixture and place it on the grill over direct heat. Grill, turning occasionally, until grill marks appear, about 15 minutes.
4. Then transfer the tenderloin to the cooler side of the grill (indirect heat) and continue cooking, turning occasionally, until a thermometer inserted into the center of the meat registers 125°F (52°C) for medium-rare, another 15 to 20 minutes. Transfer the tenderloin to a cutting board and let rest for 10 minutes.
5. While the beef is cooking over indirect heat, make a small slit down the center of each plantain and lightly brush the skin with olive oil. Place them over direct heat on the grill. Grill over the coals, turning occasionally, until the skins are charred and the plantains are tender, about 20 minutes. Then cut each into 3 pieces.
6. Meanwhile, coarsely chop the remaining 2 cups basil; in a medium bowl, combine with the watermelon, remaining lime juice, 2 tablespoons olive oil, cheese, yellow pepper, and onion. Season with 1/4 teaspoon salt. Thinly slice the beef and serve with basil sour cream, plantains, and watermelon salad.