Two Steppin’ Tenderloin

Little effort, big flavor Juicy U.S. beef tenderloin, an elegant recipe where the oven does all the work for you Take note

Serving Size: 4

Cooking Time:35 minutes

Ingredients

  • 2 U.S beef Tenderloin Steaks

  • 3 cups fresh baby spinach

  • 2 tablespoons toasted sliced almonds

  • 2 tablespoons shredded Parmesan cheese

  • 1 clove garlic

  • 1 cup plus 2 tablespoons water

  • 1 tablespoon olive oil

  • 1/2 cup uncooked brown rice

  • 1/2 teaspoon salt (optional)

  • 2 tablespoons chopped dried cherries

  • Toasted sliced almonds (optional)

Instructions

  1. Place 2 cups spinach, almonds, cheese and garlic in food processor container. Cover; process until coarse paste forms. With motor running, slowly add 2 tablespoons water and oil until smooth. Season with salt, as desired. Set aside.
  2. Preheat oven to 175°c. Heat ovenproof, nonstick skillet over medium heat. Place beef Tenderloin Steaks in skillet and brown 2 minutes. Turn steaks over and place skillet into preheated oven; cook 13 to 18 minutes for medium rare to medium doneness, turning once.
  3. Meanwhile, combine rice, remaining 1 cup water and salt, if desired, in medium saucepan; cook according to package directions. Chop remaining 1 cup spinach. During last 5 minutes of cooking, add chopped spinach to pan and continue to cook. Remove from heat, add cherries and 1 tablespoon pesto to rice; stir to combine.
  4. Remove steaks from oven when internal temperature reaches 60°C for medium rare; 70°C for medium doneness. Remove steaks from pan; tent loosely with aluminum foil. Let stand 5 to 10 minutes. Temperature will continue to rise about 12°C to reach 60°C for medium rare; 70°C for medium doneness.
  5. Serve steaks over brown rice with remaining pesto. Garnish rice with additional almonds, if desired.

Enjoy!

Courtesy of Beef It’s What’s For Dinner.

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