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Recipe: two steppin tenderloin

Steaks
two steppin tenderloin recipe image
Two steppin tenderloin serving suggestion

two steppin tenderloin

Let your oven do the hard work in this easy and elegant preparation of juicy beef Tenderloin Steaks served with cherry, almond and spinach brown rice.

Ingredients

  • 2 beef Tenderloin Steaks, cut 1-1/2 inches thick (about 5 to 6 ounces each)
  • 3 cups fresh baby spinach, divided
  • 2 tablespoons toasted sliced almonds
  • 2 tablespoons shredded Parmesan cheese
  • 1 clove garlic, coarsely chopped
  • 1 cup plus 2 tablespoons water, divided
  • 1 tablespoon olive oil
  • 1/2 cup uncooked brown rice
  • 1/2 teaspoon salt (optional)
  • 2 tablespoons chopped dried cherries
  • Toasted sliced almonds (optional)

Directions

  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 350°F. Heat ovenproof, nonstick 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.
  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 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.
  5. Serve steaks over brown rice with remaining pesto. Garnish rice with additional almonds, if desired.

NUTRITION INFORMATION
Nutrition information per serving: 584 Calories; 23g Total Fat; 6g Saturated Fat; 12g Monounsaturated Fat; 104mg Cholesterol; 227mg Sodium; 48g Total carbohydrate; 45g Protein; 4.7mg Iron; 13.2mg Niacin; 1.1mg Vitamin B6; 158.7mg Choline; 2.2mcg Vitamin B12; 8.2mg Zinc; 55.4mcg Selenium; 6.2g Fiber.

Steaks