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An Alfresco Summer Dinner

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This elegant meal hits all the high points of summer dining—a tender grilled beef filet, produce at its peak, and rich seafood—all to enjoy alfresco on a warm summer night. Since the recipes are a snap to prepare, you’ll have plenty of time to spend with friends and family over dinner.

The meal starts with shrimp, lobster, and avocado tossed in a creamy lime-jalapeño dressing and served in lettuce-leaf cups. The main course is a riff on a classic Caprese salad. Disks of rare beef tenderloin slip into the traditional Caprese lineup of juicy heirloom tomato, mild mozzarella, and peppery basil. Finally, an easy dessert spotlights fresh fruit accompanied by a tangy-sweet goat-cheese dip. Since these dishes are all delicious at room temperature, this menu is perfect to make ahead. That means more time for you to hang out with family and friends, enjoying a summer evening.

Menu Timeline

1 day ahead

  • Season and refrigerate the beef tenderloin.

In the morning

  • Roast the beef tenderloin.
  • Make the lemon-goat cheese dip for the fruit and refrigerate.

2 hours ahead

  • Make the seafood salad.
  • Slice the fruit and put on skewers. Refrigerate.
  • Sear the tenderloin on the grill and let cool to room temperature.

30 minutes ahead

  • Slice the tenderloin and assemble the Caprese salad platter.

Just before serving

  • Spoon the seafood salad onto lettuce leaves.

The Menu


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