Sunday, August 7, 2011

Tenderloin steaks with roasted veggies

We had a couple of friends over for dinner last night. So here was my quest: prepare a paleo, low histamine dinner that is delicious, low-prep, and does not require many dishes (the last requirement was from husband). Well, I'm delighted to report it was a success. With the exception of some slightly too-salty steak, it was tasty, easy, and dirtied few dishes.

On our way home we picked up some fantastic beed tenderloin steaks from my favourite (local, organic, mostly grass-fed) meat people, Bluefield Meat Shop. Combined with fresh veggies for roasting, we were set. Below is the approximate recipe for this meal. I tend not to measure ingredients unless I'm following a recipe myself, so these are estimates.

Roasted veggies
  • 1/2 large stalk of broccoli worth of florets
  • 8-10 large brussel sprouts (ends removed and quartered)
  • 1-2 small onions (we're not big on onions, but used one of our large fresh CSA green onions)
  • 1 generous handful of walnut pieces
  • 1/4 C extra virgin olive oil
  • Sea salt and freshly ground pepper to taste
We had some fresh, organic yellow and green string beans, so I threw those in too. Technically a legume I believe, but I'm not going to sweat this one.

Simply toss your prepped veggies and nuts in a large bowl with the oil, salt and pepper, until nicely coated. Spread mixture out on a large foil-lined baking sheet. Place on the middle rack of the oven (preheated to 350 degrees) for about 25 minutes. You'll want to take a peek at your veggies after 15 minutes or so, just to be sure they don't start to burn. 

Steak
  • 4-6 beef tenderloin steaks
  • 1/2 T sea salt
  • 1/2 T freshly ground pepper
  • 1 T ground cilantro

Mix the salt, pepper and cilantro together in a small bowl. Stamp (I made this up, there's probably a more appropriate cooking term) your meat into the rub thoroughly on both sides. From here you could simply grill you meat on the BBQ as per normal, but I'm afraid we haven't got our BBQ out at the moment (I'll save the lengthy explanation - our loss). I started the steaks by grilling them for a few minutes on our George Foreman grill, just for the marks and to seal in juices. After about three minutes, I transfered the meat to a foil-lined baking sheet and added them to the oven with my roasting veggies (at 350 degrees). The meat was a nice medium rare after about 15 minutes. Upon checking the meat it seemed still too rare, but our veggies were waiting, so I went ahead. Turned our perfectly.


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