We have the greatest neighbors in Chicago. We're so lucky. The guys who moved in next door are from England (Max) and from South Africa (Etienne). What fun they are.

Last Sunday was the first time we had a dinner party where I actually set the table in the new condo. Max and Etienne were our guests. It felt special to be a little more formal on a Sunday night. We ate and drank for hours.

These guys are great wine connoisseurs so we have that to talk about. We can also talk about all of the great restaurants we've discovered in the neighborhood and share those discoveries so we can all enjoy the good ones. It's just fun to try out new places and rate them. We're all new here, so it makes it even more interesting.

For the Fourth of July we invited them to join us and venture into the center of the city to watch the huge fireworks display. I always think it's funny to celebrate the 4th of July with the British. It adds a nice bit of irony to the whole holiday. I looked forward to being with part of my family, Max, and Etienne.

When Max and Etienne joined us I invented a simple Italian dinner that would pretty much be done before they came across the hall to our place. That way all I had to do was grill a beef tenderloin and enjoy their company. Since the grill is located on the roof deck, I didn't have to go far to check on the meat. We were all sitting, soaking up the approaching sunset while we sipped wine and talked and I turned the meat. Down below, the rest of the dinner was sitting in the oven set on "warm," so we were set to go.

Max and Etienne were in the "Clean Plate Club" at the end. Every morsel was gone and they wanted to know the recipe. I thought I'd share it with you too.

Grilled Beef Tenderloin with Cannellini Beans and Roasted Tomatoes

Serves 4

1 bag frozen small onions (about 4 cups)
3 large tomatoes
2 pints of cherry tomatoes or small pear-shaped ones (Varying colors is a good idea if you can get yellow, purple and red ones.)
2 cans of cannellini beans (15 oz size)
Olive oil, spray and bottled
Garlic
Sea salt
Beef Tenderloin (2 inches in length per person or one-third to one-half pound per person)

Directions:

Find a heat-proof pan 9 X 13 inches. Spray with olive oil to coat pan. Toss in the frozen onions, straight from the bag. Cut the 3 large tomatoes in half and set them inside the pan, cut side up. Arrange the rest of the tomatoes in the pan in between onions and large tomatoes. Drizzle 3 to 4 tablespoons of quality olive oil over the tomatoes and onions. Grate sea salt on top of onions and tomatoes to taste. It doesn't need a lot. Roast at 500 degrees for one hour. While that's roasting, open the cannellini beans and put in a sauce pan. Drizzle with 3 tablespoons of olive oil and put in at least 1 teaspoon of chopped garlic (jar garlic is fine). Heat and simmer for 10 minutes. Turn off.

When you want to serve dinner, heat your grill to 400 degrees or more. Spray the tenderloin on all sides with olive oil. Grill tenderloin, turning every few minutes until it's as done as you like it (15 minutes or so for medium rare). Let sit 10 minutes before you cut and serve. Reheat your tomatoes and beans while the meat sits. Serve two half-inch slices of tenderloin per person, with the tomatoes and beans served on the side. Arrange them as you see fit. The beans can be on top of the tomatoes or over to the side. If you want to expand the meal a bit, you can add a side salad or another vegetable.

Enjoy! Zola