This is one of my favorite ways to prepare beef tenderloin. Not only is it delicious, but it is quick and easy to make as well. You can pair this with a green vegetable or savory salad, and some fluffy rice, the choices are limitless.
Recipe from BH&G October, 2019
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: email@example.com. She will look forward to meeting you!
- Cook beef tenderloin steaks for 5 minutes on the first side on medium heat and 2 to 4 minutes on the second side.
- Deglaze with the rice wine, white miso paste, and soy sauce.
- Finish topping with the butter, sliced green onions, and ginger. Top with sesame seeds.
Tips: Sometimes it may be difficult to find white miso paste and coconut aminos (versus soy sauce), so be sure to check at Fresh & Natural Foods. The white miso paste is found in the refrigerated section with the tortillas.