Szechuan Beef Tenderloin
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!"
1/4 cup Sweet Soy Sauce
2 Green Onion
1/4 cup Tamari Sauce
8 oz Beef Tenderloin
1 Garlic Clove
2 tsp Sambal Chili
2 Green Beans
1/4 oz Fresh Ginger
2 tsp Rice Wine Vinegar
1/4 tsp Salt
1/4 tsp Pepper
2 tsp Olive Oil
1 tsp Olive Oil
Preheat oven to 400 degrees F.
Using a spoon, peel the Fresh Ginger. Mince and set aside.
Mince the Garlic Clove; set aside.
Cut the Green Onion thinly at a diagonal angle and set aside for garnish.
Trim the ends off of Green Beans and slice in half widthwise at a diagonal; set aside.
In a small bowl, combine the ginger, garlic, Tamari Sauce, Sambal Chili, Rice Wine Vinegar, and Sweet Soy Sauce. Stir to combine; hold.
Pat the Beef Tenderloin dry with paper towels and season both sides with Salt and Pepper.
Heat Olive Oil 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 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 green onion. Serve and enjoy!