My hubby and I really love meat and potatoes but recently I’ve been a little more mindful and eating less starchy carbs. Since I love a lot of different veggies but Vlad doesn’t I like to make sure that he also has a say in what we eat for dinners.
What you will need to create this plate
Beef Tenderloin
White Onion
Bay Leaves
Coriander spice
Salt and Pepper
Vegetable Oil
Butter
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Mini Potatoes
Asparagus
It’s really important for the meat to not be cold, so let it sit for 20 min before cooking and cutting. You want to cut the beef into thin long pieces while also trimming off any big sections off fat.
Dice the onion and add to skillet with oil and butter. I used roughly 1 tbsp of oil and 1 tbsp of butter over medium heat. Let the onions become translucent and add a dash of salt. Change your heat setting to high and start adding the meat. Let it saute for 3-5 min. Add the coriander, salt, pepper and bay leaves. Also lower the heat back to medium/low
Here is where things get tricky, normally people would add cream and you can do that but since I had a lot of meat it created liquid of it’s own so I left it to simmer in that, if your pan does not have that I would add ether cream (which will add a really lovely flavor) or beef stock or a splash of water.
Here is where I let everything simmer together for about 8-10 minutes on low I highly recommend starting your potatoes before the beef because they will take longer to cook. All I did was wash and dry them, add to a baking sheet and sprinkle with salt and pepper. I added about 1tbspn of vegetable oil on top and roasted in the oven for 20-30 min at 425F I added asparagus to the same baking sheet in the last 5 minutes and added a small sprinkle of salt
If you recreate this please feel free to share with me on social media by tagging me @jane_rny
Happy noms