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RECIPE
11 INGREDIENTS 12 STEPS 30min

Beef Tenderloin with Herbed Onion Rings and Okra

4.3
3 Ratings
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.
Beef Tenderloin with Herbed Onion Rings and Okra Recipe | SideChef
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.
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
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Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
30min
Total Time
$5.66
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
Medium Vidalia Onion
2 1/2 Tbsp
Seasoned Salt
Used PeachDish® Salt
2 cups
Breadcrumbs
2 sprigs
Fresh Oregano
2
Small Filet Mignon
1 2/3 cups
Okra
1/4 cup
White Wine
to taste
Buttermilk
as needed
Cooking Oil
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
534
FAT
20.9 g
PROTEIN
28.3 g
CARBS
53.6 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 Seasoned Salt (1/2 Tbsp) . Toss to combine, then arrange so that as much onion is submerged as possible. Chop the remaining (unsoaked) pieces of onion, and set them aside.
Step 4
Prepare your mise en place: Pick and finely chop Fresh Parsley (2 sprigs) and Fresh Oregano (2 sprigs) . Slice Okra (1 2/3 cups) in half lengthwise. Season the Filet Mignon (2) on all sides with Seasoned Salt (1 Tbsp) 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 cups) . 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 (as needed) and add the Filet Mignon. Cook beef without turning for 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 Seasoned Salt (1 Tbsp) . 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
534
% Daily Value*
Fat
20.9 g
27%
Saturated Fat
9.6 g
48%
Trans Fat
0.0 g
--
Cholesterol
96.0 mg
32%
Carbohydrates
53.6 g
19%
Fiber
5.0 g
18%
Sugars
3.6 g
--
Protein
28.3 g
57%
Sodium
4311.5 mg
187%
Vitamin D
--
--
Calcium
82.5 mg
6%
Iron
3.8 mg
21%
Potassium
513.9 mg
11%
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