Beef Tenderloin With Parsnip Slaw And Thai Peanut Sauce
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Mayonnaise1 cup
Peanut Butter1 tbsp
Sugar1 cup
White Wine Vinegar1 bunch
Cilantro (fresh, chopped)1 small
Onion (diced)1 clove
Garlic (minced)3 tbsps
Olive Oil1 cup
Soy Sauce1 cup
Nectar (agave)1 cup
Lime Juice (fresh)Directions:
1
Preheat the oven to 400 degrees F
2
In a large bowl, whisk together the mayonnaise, peanut butter, sugar, and vinegar
3
Add in the cabbage, parsnips, carrots, cilantro, onion, and garlic
4
Toss to coat with the dressing
5
Heat a large oven-proof saute pan over medium-high heat and add the olive oil
6
Season the beef tenderloin with salt, and pepper, and sear on all sides until brown
7
Transfer the pan to the oven and cook the tenderloin for about 20 to 30 minutes, or until medium-rare and internal temperature is 145 degrees F
8
Remove the beef from the pan
9
Place the pan back on medium heat and de-glaze with the soy sauce
10
Stir the sauce to scrape up the brown bits from the bottom of the pan
11
Remove the pan from the heat
12
Thinly slice the tenderloin and lay on a bed of parsnip slaw
13
Serve with a side of Thai Peanut Sauce
14
In a blender or food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, to taste, and red pepper flakes, to taste together until the texture is smooth and loose