Beef Medallions with Tropical Salsa
Recipe
Ingredients:
2 tablespoons Dijon mustard
2 tablespoons light brown sugar
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon pepper
2 (1 pound) beef tenderloins
For the Mango Cucumber Salsa:
2 cups diced mango
1/2 cup diced cucumber
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 small jalapeno, diced
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
Juice of 1/2 lime
Lime slices for serving
Directions:
Preheat oven to 425 degrees F.
Place the beef tenderloin on a work surface and rub with Dijon mustard and brown sugar.
In a small bowl, combine chili powder, smoked paprika, onion powder, garlic powder, kosher salt, and pepper. Rub the beef with the spice mixture.
Heat a cast iron skillet or an oven-safe large sauté pan over medium-high heat. Add 1 tablespoon of olive oil. When the oil begins to shimmer, add the seasoned beef tenderloin. Brown on all sides, about 2 to 3 minutes per side.
Place the skillet or sauté pan with browned beef tenderloins in the oven. Roast for about 10 to 15 minutes. The cooking time will depend on the size of the tenderloins. The beef is ready when the internal temperature is 145 degrees on a digital thermometer. Remove from the oven and let rest.
While the beef is cooking, make the Mango Cucumber Salsa. In a bowl, combine the mango, cucumber, red bell pepper, red onion, jalapeno, parsley, olive oil, and lime juice. Stir and season to taste with kosher salt and pepper. Set aside.
Slice the beef tenderloin into 1-inch medallions and place on a platter. Drizzle with any accumulated pan juices and squeeze lime juice over the top. Serve with the Mango Cucumber Salsa.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Kcal: Approx 510 kcal
Servings: 4 servings
