Seared Baja Beef Tenderloin with Spring Greens and Parmesan, Mustard and Horseradish Sauce

Seared Baja Beef Tenderloin with Spring Greens and Parmesan, Mustard and Horseradish Sauce

Prep Time: 18 minutes

Cook Time: 5 minutes

Total Time: 23 minutes

Serves 8 People

Seared Baja Beef Tenderloin with Spring Greens and Parmesan, Mustard and Horseradish Sauce

Seared Baja Beef Tenderloin with Spring Greens and Parmesan, Mustard and Horseradish Sauce

Ingredients

    Seared Baja Beef Tenderloin with Spring Greens
  • • 6 ounces beef filet mignon, cut into medallions that are 1½-inch around and 3/8-inch thick
  • ½ cup Baja rub, made by whisking together:
  • • 2 tablespoons corn starch
  • • 1 tablespoon sweet paprika
  • • 1 teaspoon chili powder
  • • 1 teaspoon garlic powder
  • • 1 teaspoon onion powder
  • • 1 teaspoon kosher salt
  • ¼ cup olive oil
  • 3 cups mixed spring greens
    Parmesan, Mustard and Horseradish Sauce
  • • ¼ cup mayonnaise
  • • ¼ cup sour cream
  • • 2 tablespoons finely grated parmesan cheese
  • • 2 tablespoons Dijon mustard
  • • 2 tablespoons prepared horseradish
  • • 1 teaspoon honey

Instructions

    Seared Baja Beef Tenderloin with Spring Greens
  1. • Dredge beef medallions in Baja rub.
  2. • Preheat a sauté pan with a thin layer of olive oil until oil smokes.
  3. • Quickly sauté the beef medallions a few minutes on each side until cooked to medium rare.
  4. • Plate on a bed of spring greens.
  5. • Top with Parmesan, Mustard and Horseradish sauce (see below).
    Parmesan, Mustard and Horseradish Sauce
  1. In a medium bowl, whisk the ingredients together.
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