Two Steppin’ Tenderloin
An easy and elegant preparation of juicy beef tenderloin steaks, served with cherry, almond and spinach brown rice.
2 beef tenderloin steaks, cut 1 1/2 inches think (about 5 to 6 ounces)
3 cups fresh baby spinach, divided
2 tablespoons toasted sliced almonds
2 tablespoons shredded Parmesan cheese
1 coarsely chopped garlic clove
1 cup plus 2 tablespoons water, divided
1 tablespoon olive oil
1/2 cup uncooked brown rice
1/2 teaspoon salt
2 tablespoons chopped dried cherries
toasted sliced almonds (optional)
- 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.
- Preheat oven to 350˚F. Heat ovenproof, non-stick skillet over medium heat. Place beef 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.
- 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.
- Remove steaks from oven when internal temperature reaches 135˚F for medium rare; 150˚F for medium doneness. Remove steaks from pan; tent loosely with aluminum foil. Let stand 5 to 10 minutes. Temperature will continue to rise about 10˚F to reach 145˚F for medium rare; 160˚F for medium doneness.
- Serve steaks over brown rice with remaining pesto. Garnish rice with additional almonds, if desired.