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Grilled Beef Tenderloin With Tuscan Kale And Shallot Confit

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Ingredients

5 tablespoons extra-virgin olive oil

1 packed cup thyme sprigs

Kosher salt and freshly ground pepper

One 3 1/2-pound trimmed beef tenderloin

vegetable oil, for the grill

6 garlic cloves, thinly sliced

2 pounds Tuscan kale, coarsely chopped

1 cup water

shallot Confit

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