All-Natural Beef Tenderloin Steak (Filet Mignon)
The most tender beef steak, our All-Natural Beef Tenderloin Steak is lean yet juicy, with a fine texture. There’s a reason this cut is our family’s favorite!
Valley View Meat Co. Beef Tenderloin Steak is packaged in vacuum-sealed, freezer-safe bags.
Every package of All-Natural Beef Tenderloin Steak (Filet Mignon) weighs between .75-1.0 pounds.
The most tender beef steak, our All-Natural Beef Tenderloin Steak is lean yet juicy, with a fine texture. There’s a reason this cut is our family’s favorite!
Valley View Meat Co. Beef Tenderloin Steak is packaged in vacuum-sealed, freezer-safe bags.
Every package of All-Natural Beef Tenderloin Steak (Filet Mignon) weighs between .75-1.0 pounds.
The most tender beef steak, our All-Natural Beef Tenderloin Steak is lean yet juicy, with a fine texture. There’s a reason this cut is our family’s favorite!
Valley View Meat Co. Beef Tenderloin Steak is packaged in vacuum-sealed, freezer-safe bags.
Every package of All-Natural Beef Tenderloin Steak (Filet Mignon) weighs between .75-1.0 pounds.
Try it in a recipe!
TWO STEPPIN' TENDERLOIN
INGREDIENTS:
2 Beef Tenderloin Steaks
3 cups fresh baby spinach, divided
2 tablespoons toasted sliced almonds
2 tablespoons shredded Parmesan cheese
1 clove garlic, coarsely chopped
1 cup plus 2 tablespoons water, divided
1 tablespoon olive oil
1/2 cup uncooked brown rice
1/2 teaspoon salt (optional)
2 tablespoons chopped dried cherries
Toasted sliced almonds (optional)
COOKING:
Place 2 cups spinach, almonds, cheese and garlic in food processor container. Cover; process until coarse paste forms. With motor running, slowly add 2 tablespoons water and oil until smooth. Season with salt, as desired. Set aside.
Preheat oven to 350°F. Heat ovenproof, nonstick skillet over medium heat. Place beef Tenderloin Steaks in skillet and brown 2 minutes. Turn steaks over and place skillet into preheated oven; cook 13 to 18 minutes for medium rare to medium doneness, turning once.
Meanwhile, combine rice, remaining 1 cup water and salt, if desired, in medium saucepan; cook according to package directions. Chop remaining 1 cup spinach. During last 5 minutes of cooking, add chopped spinach to pan and continue to cook. Remove from heat, add cherries and 1 tablespoon pesto to rice; stir to combine.
Remove steaks from oven when internal temperature reaches 135°F for medium rare; 150°F for medium doneness. Remove steaks from pan; tent loosely with aluminum foil. Let stand 5 to 10 minutes. Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium doneness.
Serve steaks over brown rice with remaining pesto. Garnish rice with additional almonds, if desired.
