Monday, March 26, 2012

Beef Tenderloin with Mint and Greens



We are still discovering the beauty (and deliciousness!) that South Asia has to offer.  Right now it is a safe bet that we are devouring all of the curry that Thailand has! If you have any questions or comments, I will be sure to get back to you when we return :)


Here is another ridiculously tasty, but ridiculously easy dinner for those busy weeknights!


I originally spotted a seared beef tenderloin recipe in Williams-Sonoma Entertaining called Seared Beef Tenderloin with Cilantro and Mint, and loved the idea of the original dish. A couple things had to change though:


1) While I like my steaks on the medium-rare side, if I seared my super thick 1 1/2 lb beef tenderloin for a whopping total of 5 minutes, I was pretty sure that it would still be mooing when I went to cut it up. Ew.

2) Cilantro is my enemy

3) There needed to be way more greens involved, a sprinkling of herbs just didn't seem to do the massive amount of beef justice.

4) I was not nearly prepared enough to make the balsamic syrup in advance. Plus, that stuff is pricy!


So, using the original recipe as a guide this is what I came up with. And you know what? It was delicious!! We served this with some raw veggies and garlic bread. Yum.

This is enough for about 4 servings and is adapted from Williams-Sonoma Entertaining.

Beef Tenderloin with Mint and Greens
  • 1 1/2 lb beef tenderloin, fat trimmed
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder
  • 2 tbsp chopped fresh parsley
  • coarse salt and fresh pepper
  • 1 tbsp dijon mustard
  • 2 tbsp olive oil
  • 2 cups mixed greens
  • 1/2 cup chopped parsley
  • 6 - 8 mint leaves, sliced
  • 2 green onions, white and green parts sliced
  • 1 - 2 tbsp olive oil
  • 1 - 2 tbsp balsamic vinegar
  1. In a small bowl mix together the ground ginger, garlic powder, onion powder, cumin powder, coriander powder, chopped parsley, salt and pepper. Spread out the mixture on a large plate
  2. Using a pastry brush, brush the tenderloin on all sides with the dijon mustard
  3. Roll the beef in the spice mixture, pressing to ensure it sticks
  4. In a large frying pan, heat up the olive oil over medium-high heat
  5. Add the tenderloin, and brown evenly on all sides
    1. Now, you can remove it, slice it up, and serve it as-is, but at this point my meat thermometer said the inside resembled my refrigerator. So I then:
  6. Remove the tenderloin from the frying pan and slice into 1 1/2" slices
  7. Return the beef to the pan and cook until desired doneness has been reached
  8. While beef cooks, spread out the mixed greens on a large plate
  9. When beef is done, slice it agains the grain and place it on top of the mixed greens
  10. Top the beef with the chopped parsley, mint leaves, green onions, olive oil, and balsamic vinegar
  11. Enjoy!

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