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BEEF TENDERLOIN WITH RED CHARD SALSA

BEEF TENDERLOIN WITH WARM RED CHARD SALSA

Beef tenderloin is probably the best cut off of the cow. It requires no cooking time at all. Really you just need to season, cook and rest. Plus, the fact that it is quite lean with very little fat makes it a sensible choice for a light dinner while still satisfying your meat cravings. I love this recipe for it's speed and ease.

Here's what you'll need

BEEF TENDERLOIN WITH RED CHARD SALSA
  • 4 6oz beef tenderloin steaks
  • 1 bunch chard (any colour you like or mix 'em up)
  • 2 cloves garlic (minced)
  • 2 shallots (finely chopped)
  • 1 tbsp mustard
  • 1 large tomato (seeded and diced)
  • 1 tbsp red wine vinegar
  • 3 tbsp butter
  • 2 tbsp olive oil
  • ½ cup feta
  • salt and pepper

COOKING THE STEAK

You'll find that a cast iron pan will be your best friend for this steak, making sure that the pan is big enough to accomodate the meat without crowding it. Get the pan really hot, drizzle in a bit of olive oil, season your steaks well with salt and pepper and sear.

Avoid the temptation to fuss with them for the first minute or so. The steaks will stick to the pan, and that is completely normal and there's no reason to panic, you should never rip the meat from the pan. They'll be ready to flip when they release from the pan.

Once you flip them, add a generous nub of butter, lower the heat to low and spoon the hot liquid over the steaks to baste for another 2 minutes or so, depending on the doneness you like and the thickness of the steaks.

Then transfer them to a warm plate, drizzle with the liquid in the pan, cover with foil and let rest for 2 or 3 minutes.

WARM RED SWISS CHARD SALSA

Remove leaves from swiss chard and finely chop the stalks

Start with a pan on medium-high heat, toss in the chard stalks with olive oil for 4 minutes or so

Add shallots and garlic until fragrant

Add chard leaves, diced tomatoes, mustard and red wine vinegar until wilted and warm through

Scoop onto a warm plate, sprinkle with feta and top with rested steak

Be sure to drizzle the juices from the resting steak and a nice crank of a pepper mill

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