In this Seasoned Beef Tenderloin dish, the meat is seasoned first so that it can take on the flavors of the seasonings for about 30 minutes. Once the beef is cooked, the lovely brown stuff in the bottom of the pan is used to saute’ the sweet onions and mixed greens, which is delicious when eaten with each bite of steak, and compliments the Baked Parsley Fries well, too . This recipe will yield 4 servings. Here we go….
Step 1- Season steaks
(4) 4 ounce beef tenderloin steaks, about one inch thick
season each steak lightly, top and bottom, with sea salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary, crumbled between your fingers
Season each steak, to and bottom, with seasonings listed, and let sit for about 30 minutes, in the refrigerator until you are ready to cook them.
Step 2- Bake your fries
1 medium Russet potato per person (about 4), cut into 8 long fries
1 teaspoon extra virgin olive oil per person
season all fries lightly with sea salt, black pepper, onion powder, and paprika
handful of fresh parsley, snipped or minced
non stick baking pan
non stick cooking spray
Preheat oven to 450 degrees. Spray your non stick pan with non stick cooking spray. Mix your potatoes with oil and seasonings and arrange in single layer in your baking pan. Bake in oven for 40 minutes. (For added color, I place them under the broiler, on low, for about a minute or two, watching them VERY carefully, because they CAN burn). Remove from oven when done, and let cool on pan until ready to eat.
Step 3- Cook your steaks
non stick skillet or pan
4 teaspoons unsalted butter (1 teaspoon per person)
Heat your pan on medium heat. Once your pan is nice and hot, add your steaks and for one inch steaks, cook them for about 7 minutes on each side for medium rare, OR, a little longer for well done. Once your steaks are done, remove them and let them “rest” on a plate before serving. This will also give you a juicier steak. Do not discard your juices and crispy stuff in the bottom of your pan. We will use that to season our greens.
Step 4- Saute sweet onions and greens
2 sweet onions (down South in the USA, we have Vidalias available, so please use whatever is available to you in your area)
1 cup COLD water, mixed well with 1 tablespoon cornstarch
2 teaspoons beef base or 2 small bouillon cubes
1 cup fresh green and red chard, chopped
1 cup baby spinach, chopped
1 cup baby kale, chopped
In your steak pan, on medium heat, add your onions, and saute’ them until soft, caramelizing them, about 5-10 minutes. Reduce heat. Next, you are going to make a “gravy”, by adding your water and cornstarch mixture, and your beef base. This is going to thicken very quickly. Finally, add your greens, and mix well. We are just looking for them to wilt, Remove from heat, and plate your food by placing a big spoonful of the greens mixture, your steak on top, and a side of fries, and there you have it !!! One bite of steak with a little of the greens is so delicious. Enjoy !!! 🙂