Beef tenderloin with peanut and cilantro pesto, oven roasted potatoes and vine tomatoes - Everything Anna
Truly a delicious meal that takes some time to prepare but the effort is so worth it. And the flavours are incredible.
Beef tenderloin with peanut and cilantro pesto
0945RC1912
Beef tenderloin with peanut and cilantro pesto1
  • Duration
  • Cook Time
  • Prep Time
  • Serves 4 to 6Servings

Ingredients

  • 3 lb beef tenderloin

  • 2 red chilies, deseeded and roughly chopped 

  • 3 cloves garlic, minced 

  • 2 tablespoons fresh ginger, grated 

  • 2 tablespoons extra-virgin olive oil 

  • 2 tablespoons sesame oil 

  • 2 tablespoons honey 

  • 5 tablespoons soy sauce 

  • 2 tablespoons lime juice 

Peanut cilantro pesto

  • 1/2 cup unsalted peanuts or cashews 

  • 2 whole bunches cilantro, roughly chopped 

  • 5 green onions, roughly chopped 

  • 2 red chilies, deseeded and chopped 

  • 2 tablespoons fresh ginger, grated 

  • 2 tablespoons toasted sesame oil 

  • 2 tablespoons soy sauce combined with 1 tbsp sugar 

  • 1 tablespoon rice wine vinegar 

  • Juice of 1 lemon 

  • Sea salt and cracked black pepper

Oven roasted potatoes

  • 2 lbs baby yellow potatoes 

  • 2 tablespoons chopped fresh thyme 

  • 2 cloves garlic, crushed 

  • 1/4 cup extra-virgin olive oil 

  • Sea salt and cracked black pepper 

Oven roasted tomatoes

  • Vine tomatoes 

  • Extra-virgin olive oil

  • Sea salt and cracked black pepper

Preparation

For beef, place all marinade ingredients into bowl of food processor and pulse until smooth. Place beef in large glass baking dish and pour marinade over beef; place in refrigerator for at least 6 hours. 

For pesto, place all ingredients in food processor and pulse until well-combined; set aside.

Preheat oven to 400°. In large bowl toss potatoes with remaining ingredients. Spread evenly onto large parchment-lined baking sheet. Bake for 45 minutes.

Meanwhile in another bowl, toss tomatoes and remaining ingredients and place on another parchment-lined baking sheet. Bake at 400° for 15-20 minutes.

To prepare beef, remove from marinade and sear over medium high heat for 2 minutes on both sides. Remove from pan and place on another parchment-lined baking sheet and bake at 400° for 25 minutes. Remove and rest covered for 30 minutes. 

To serve, slice beef into 1/2 to 1-inch thick slices, top with cilantro pesto, and serve with potatoes and tomatoes.