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!!
