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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.

  • 35
    min
  • 2
    SERVINGS
  • 580
    Cal
  • 45 g
    Protein

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)

Cooking:

  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 Tenderloin 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.

584 CALORIES

0 % *

6g SAT FAT

0 % DV **

45g PROTEIN

0 % DV

4.7 mg IRON

0 % DV

8.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/2 of recipe: 584 Calories; 207 Calories from fat; 23g Total Fat (6 g Saturated Fat; 12 g Monounsaturated Fat;) 104 mg Cholesterol; 227 mg Sodium; 48 g Total Carbohydrate; 6.2 g Dietary Fiber; 45 g Protein; 4.7 mg Iron; 13.2 mg NE Niacin; 1.1 mg Vitamin B6; 2.2 mcg Vitamin B12; 8.2 mg Zinc; 55.4 mcg Selenium; 158.7 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

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