Beef Tenderloin with Parsnip Slaw and Thai Peanut Sauce

Name: Beef Tenderloin with Parsnip Slaw and Thai Peanut Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 118 milliliters agave nectar; 907 grams beef tenderloin (about; 227 grams coconut milk; 2 carrots, peeled and grated; 1 bunch fresh cilantro, chopped; 1 clove garlic, minced; 4 servings Garlic powder; 4 servings Kosher salt and freshly ground black pepper, to taste; 118 milliliters fresh lime juice; 118 milliliters mayonnaise; 1 head Napa cabbage, shredded; 3 Tbsps olive oil; 1 small onion, diced; 4 parsnips, peeled and grated; 59 milliliters peanut butter; 118 milliliters peanut butter; 4 servings Red pepper flakes; 59 milliliters soy sauce; 1 Tbsp sugar; 59 milliliters white wine vinegar

Beef Tenderloin with Parsnip Slaw and Thai Peanut Sauce might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 1601 calories, 61g of protein, and 120g of fat per serving. From preparation to the plate, this recipe takes around 40 minutes. It will be a hit at your The Fourth Of July event. Head to the store and pick up agave nectar, soy sauce, napa cabbage, and a few other things to make it today. To use up the agave nectar you could follow this main course with the Chocolate Brownie Batter Blizzard as a dessert.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

In a large bowl, whisk together the mayonnaise, peanut butter, sugar, and vinegar.

Ingredients you will need

Peanut Butter

Mayonnaise

Vinegar

Sugar

Equipment you will use

Whisk

Bowl

Add in the cabbage, parsnips, carrots, cilantro, onion, and garlic. Toss to coat with the dressing.

Ingredients you will need

Cilantro

Parsnip

Cabbage

Carrot

Garlic

Onion

Heat a large oven-proof saute pan over medium-high heat and add the olive oil. Season the beef tenderloin with salt, and pepper, and sear on all sides until brown.

Ingredients you will need

Beef Tenderloin

Olive Oil

Pepper

Salt

Equipment you will use

Oven

Frying Pan

Transfer the pan to the oven and cook the tenderloin for about 20 to 30 minutes, or until medium-rare and internal temperature is 145 degrees F.

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Oven

Frying Pan

Remove the beef from the pan.

Ingredients you will need

Beef

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Frying Pan

Place the pan back on medium heat and de-glaze with the soy sauce. Stir the sauce to scrape up the brown bits from the bottom of the pan.

Ingredients you will need

Soy Sauce

Sauce

Equipment you will use

Frying Pan

Remove the pan from the heat. Thinly slice the tenderloin and lay on a bed of parsnip slaw.

Ingredients you will need

Parsnip

Equipment you will use

Frying Pan

Serve with a side of Thai Peanut Sauce.

Ingredients you will need

Peanut Sauce

In a blender or food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, to taste, and red pepper flakes, to taste together until the texture is smooth and loose.

Ingredients you will need

Red Pepper Flakes

Garlic Powder

Peanut Butter

Agave

Coconut Milk

Lime Juice

Soy Sauce

Equipment you will use

Food Processor

Blender

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.