What's For Dinner Wednesday~

My husband and I prepared this meal a few weeks back and it was delicious.  We also prepared the shrimp recipe for another night and combined it with linguine noodles with a bit of garlic butter added.  Both were winners.

This recipe comes from Clean Eating magazine's Jan/Feb issue, and is prepared by Chef Christopher Brown.

Spiced Beef Tenderloin with Chile Sauteed Shrimp

Chef Christopher Brown-Clean Eating Magazine

Ingredients

2- 3oz beef tenderloin medallions

Olive oil cooking spray

Spice Rub

2 Tbs sweet paprika (chef’s tip:  opt for the Hungarian variety)

1 tsp organic evaporated cane juice

1 tsp kosher salt

½ tsp fresh ground black pepper

½ tsp ground ginger

½ tsp ground cardamom

½ tsp ground cumin

¼ tsp ground cloves

¼ tsp ground cinnamon

¼ tsp ground allspice

¼ tsp ground cayenne pepper

Sauteed Shrimp

4 shrimp, peeled and deveined

2 tsp olive oil

1 clove garlic, minced

1 tsp kosher salt

½ tsp ground cumin

½ tsp sweet paprika

Pinch chile flakes

Instructions:

One: In a small bowl, combine all spice rub ingredients.  Using about 1 Tbs per beef medallion, coat both sides with mixture, gently rubbing into meat. Cover and refrigerate for 1 hour. (Tip: store leftover spice rub in an airtight container for up to six months).

Two: In a small bowl, stir together all sautéed shrimp ingredients. Cover and refrigerate for 45 to 60 minutes.

Three:  Preheat oven to 425*. Mist a medium, ovenproof saucepan with cooking spray and heat on medium-high. Add beef and sear on one side for 4-5 minutes.  Turn over, transfer pan to oven and roast to desired doneness; about 7 minutes for medium-rare or 9-10 minutes for medium (internal temperature should register 145* F when tested with an instant read thermometer.)

Four:  In a nonstick sauté pan on high, add shrimp and sauté for about 3 minutes, until just cooked through.  Top beef with shrimp.

Side Dish:  Carrot-Infused Wheat Berries with Butternut Squash

Ingredients:

1 Tbs olive oil

1 small yellow onion, finely chopped

1 1-inch thick stick cinnamon or  ¼ tsp ground cinnamon

1 bay leaf

1 cup wheat berries, rinsed

1 Tbs chopped garlic

1 ½ cups low-sodiu chicken or vegetable stock

1 ½ cups carrot juice

Sea salt and fresh ground black pepper, to taste

½ cup peeled, seeded and finely chopped butternut squash (1/4 in cubes)

2 Tbs chopped fresh mint leaves

Instructions:

One:  In a medium saucepan, heat oil on medium.  Add onion and cook until softened, about 4 minutes.  Add cinnamon, bay leaf, wheat berries and garlic and cook, stirring constantly, for about 2 minutes.

Two:  add stock, juice, salt and pepper.  Bring to a boil, then cover, reduce heat to low and cook for 45 minutes.  Add squash, cover and cook for about 15 minutes more, until wheat berries and squash are tender.  Remove from heat and let stand for 5 minutes, covered. Strain remaining liquid from mixture. Garnish with minte. (Note:  if you end up with extra wheat berries, store covered in the refrigerator and reheat for a quick and easy side dish.)

Enjoy!!