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
- 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
- Using a pastry brush, brush the tenderloin on all sides with the dijon mustard
- Roll the beef in the spice mixture, pressing to ensure it sticks
- In a large frying pan, heat up the olive oil over medium-high heat
- Add the tenderloin, and brown evenly on all sides
- 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:
- Remove the tenderloin from the frying pan and slice into 1 1/2" slices
- Return the beef to the pan and cook until desired doneness has been reached
- While beef cooks, spread out the mixed greens on a large plate
- When beef is done, slice it agains the grain and place it on top of the mixed greens
- Top the beef with the chopped parsley, mint leaves, green onions, olive oil, and balsamic vinegar