Tuesday, May 12, 2015

Tender Tuesday

Tenderloin is a pricey entree so we share one fillet.  The beef is seared in the same skillet as the vegetables.  Then I sliced the meat thin (across the grain) using an electric knife.  The recipe was inspired by Clean Eating Magazine.  Here's how I made it:

Skillet-Seared Beef Tenderloin

(Serves 2)

Par cook potatoes in microwave for 3 minutes.
4 small gold potatoes, sliced thin

Par cook carrots in microwave for 2 1/2 minutes.
2 carrots, peeled and sliced thin

Saute potatoes in skillet with oil, about 3 minutes on each side.
1 teaspoon olive oil
Remove to paper towels.

Sear beef in skillet with oil and onions, about 5 minutes on each side.  Remove onions as they brown and place with potatoes.
1 -6 ounce tenderloin fillet
1 teaspoon canola oil
1 small onion, diced
Season with Mrs. Dash and fresh ground pepper.

Remove beef to cutting board.
Add carrots, potatoes, parsley and water to skillet.  Saute 3 minutes.
1/2 cup water
2 tablespoons snipped parsely

Slice beef with electric knife.  Return to skillet and brown slightly.

Our meal is served with a fresh vegetable salad with a few calamata olives and shaved Gouda.  The radishes we purchased from Sickles Farm today at the Westover Farmers Market were delicious!


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