A recipe by Bicycling Magazine: "This dish will help you refuel after a big ride and keep you feeling satisfied for hours. The protein-dense tenderloin is also high in B vitamins and is a significant source of minerals. Crisp green beans in an Asian inspired sauce provide fiber and great taste!"
Sweet Soy Sauce
Tamari Soy Sauce
Ground Black Pepper
Preheat oven to 400 degrees F (200 degrees C).
Using a spoon, peel the Fresh Ginger (1 Tbsp). Mince and set aside.
Mince the Garlic (1 clove) and set aside.
Cut the Scallions (2 stalks) thinly at a diagonal angle and set aside for garnish.
Trim the ends off of the Green Beans (2 bunches) and slice in half at a diagonal; set aside.
In a small bowl, combine the ginger, garlic, Tamari Soy Sauce (1/4 cup), Sambal (1/2 Tbsp), Rice Vinegar (1/2 Tbsp), and Sweet Soy Sauce (1/4 cup). Stir to combine; hold.
Pat the Beef Tenderloin (8 oz) dry with paper towels and season both sides with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
Heat olive the Olive Oil (1/2 Tbsp) in a medium sauté pan over medium-high heat. Sear the beef tenderloin for 3 minutes. Turn over and sear for 3 minutes more; remove from heat.
Place steaks on the foil-lined sheet pan and roast in the oven for 6 to 7 minutes.
Let the steak rest for 2 minutes.
Meanwhile, heat a large sauté pan over high heat. Add Olive Oil (1 tsp) to the pan, and when hot, add the green beans and sauté for 2 minutes.
Add the sauce and cook for 3 minutes, until the sauce coats the green beans.
Slice the beef tenderloin into 1/4 inch slices; set aside.
Divide the green beans evenly between two plates. Arrange the beef tenderloin slices on top of green beans. Garnish with scallions. Serve and enjoy!
Nutrition Per Serving
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