Two Steppin’ Tenderloin: Juicy Beef Steaks with Spinach-Almond Pesto and Cherry Brown Rice
Experience the delightful combination of tender beef tenderloin steaks paired with a vibrant spinach-almond pesto and a hearty brown rice pilaf infused with sweet dried cherries. This elegant yet simple dish is perfect for special occasions or a cozy dinner at home. The rich flavors of the pesto complement the juicy steaks, while the cherry-studded rice adds a touch of sweetness to balance the meal. Whether you’re celebrating a romantic evening or treating yourself to a gourmet experience, this recipe is sure to impress. Click here for original recipe link.
Ingredients
2 beef tenderloin steaks, each cut 1½ 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
½ cup uncooked brown rice
½ teaspoon salt (optional)
2 tablespoons chopped dried cherries
Additional toasted sliced almonds for garnish (optional)
Instructions
1
Prepare the Spinach-Almond Pesto:
In a food processor, combine 2 cups of baby spinach, toasted almonds, Parmesan cheese, and chopped garlic.
2
Cover and process until a coarse paste forms.
3
With the motor running, slowly add 2 tablespoons of water and the olive oil until the mixture becomes smooth.
4
Season with salt to taste, if desired. Set the pesto aside.
5
Cook the Steaks:
Preheat your oven to 350°F (175°C).
6
Heat an ovenproof, nonstick skillet over medium heat.
7
Place the beef tenderloin steaks in the skillet and brown them for 2 minutes on one side.
8
Turn the steaks over and transfer the skillet to the preheated oven.
9
Cook for 13 to 18 minutes, turning once, until the internal temperature reaches 135°F (57°C) for medium-rare or 150°F (66°C) for medium doneness.
10
Remove the steaks from the oven and transfer them to a plate.
11
Tent the steaks loosely with aluminum foil and let them rest for 5 to 10 minutes. The temperature will continue to rise about 10°F during this time.
12
Prepare the Brown Rice Pilaf:
In a medium saucepan, combine the brown rice, remaining 1 cup of water, and salt if desired. Cook according to the package directions.
13
Chop the remaining 1 cup of baby spinach.
14
During the last 5 minutes of the rice cooking time, add the chopped spinach to the saucepan and continue to cook.
15
Once the rice is cooked, remove it from the heat.
16
Stir in the chopped dried cherries and 1 tablespoon of the prepared pesto until well combined.
17
Assemble and Serve:
Place a serving of the cherry brown rice pilaf on each plate.
18
Top the rice with a beef tenderloin steak.
19
Drizzle the remaining spinach-almond pesto over the steaks.
20
Garnish with additional toasted sliced almonds if desired.
21
Serve immediately and enjoy your Two Steppin' Tenderloin!
Tags:
#BeefTenderloin#CherryBrownRice#EasyGourmet#GourmetDinner#SpinachAlmondPesto#SteakLovers#TwoSteppinTenderloinChefBryanCookingwithchefbryanhomecookingKUTV
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