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RECIPE
11 INGREDIENTS12 STEPS30MIN

Beef Tenderloin with Herbed Onion Rings and Okra

4.3
3 Ratings

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PeachDish

Southern-infused and internationally-inspired meals mailed to your home.
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Tender beef tenderloin is seared to perfection and served with Vidalia onion rings that are dipped in buttermilk, coated in fresh herbs and crunchy panko, and baked until crisp. Fresh okra is charred giving it crisp, light flavor.
30MIN
Total Time

PeachDish

Southern-infused and internationally-inspired meals mailed to your home.
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Ingredients

US / METRIC
Servings:
4
Serves 4
1
Medium  Vidalia Onion
2 1/2 Tbsp
PeachDish® Salt
2 cups
Breadcrumbs
2 sprigs
2 sprigs
Fresh Oregano
2
Small  Filet Mignon
1 2/3 cups
Okra
1/4 cup
White Wine
to taste
Buttermilk
to taste
Cooking Oil

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Nutrition Per Serving

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CALORIES
1047
FAT
45.8 g
PROTEIN
58.2 g
CARBS
93.4 g

Cooking Instructions

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Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Slice the stem end off Vidalia Onion (1), then cut out the root end. Peel onion then cut into 1/2-inch slices. Separate the rings from one another.
Step 3
Select the 12 best rings, and place them in a bowl with Buttermilk (to taste) and PeachDish® Salt (3/4 tablespoon). Toss to combine, then arrange so that as much onion is submerged as possible. Chop the remaining (unsoaked) pieces of onion, and set aside.
Step 4
Prepare your mise en place: Pick and finely chop Fresh Parsley (2 sprig) and Fresh Oregano (2 sprig). Slice Okra (6 ounce) in half lengthwise. Season the Filet Mignon (2) on all sides with PeachDish® Salt (1 tablespoon), and let stand at room temperature.
Step 5
Use a fork to lift 1 onion ring out of the buttermilk, allowing the excess buttermilk to drip back into the bowl. Drop the ring into the All-Purpose Flour (1 cup) and turn to coat evenly. Repeat with remaining rings, stacking the coated rings along the edge of the flour plate.
Step 6
Working with one ring at a time, return to fully soak in buttermilk, then coat completely in Breadcrumbs (2 cup). Transfer the breaded rings to the baking pan so that they do not touch or overlap one another.
Step 7
Bake 18-20 minutes, or until lightly browned.
Step 8
Heat a sauté pan over medium-high heat, add Cooking Oil (to taste), and add the Filet Mignon. Cook beef without turning about 2 minutes, or until well browned.
Step 9
Turn the pieces and cook 1-2 minutes more.
Step 10
Transfer steaks to a plate while you cook the Okra. Return the pan to medium-high heat. If the pan is dry, add a little more cooking oil. Add okra, cut side down, and cook 1-2 minutes. Stir in the chopped vidalia onion.
Step 11
Cook 2 minutes more, then add cooking White Wine (1/4 cup) and remaining PeachDish® Salt (1 tablespoon). Cook about 30 seconds more, then remove from heat. Taste and adjust seasoning as desired.
Step 12
Serve the filet with okra and onion rings. Enjoy!

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Nutrition Per Serving
Calories
1047
% Daily Value*
Fat
45.8 g
59%
Saturated Fat
21.1 g
106%
Trans Fat
0.0 g
--
Cholesterol
212.5 mg
71%
Carbohydrates
93.4 g
34%
Fiber
8.3 g
30%
Sugars
5.3 g
--
Protein
58.2 g
116%
Sodium
4713.5 mg
205%
Vitamin D
--
--
Calcium
113.6 mg
9%
Iron
6.2 mg
34%
Potassium
924.9 mg
20%
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