Tenderloin Steaks with Spinach-Almon Pesto and Brown Rice

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Tenderloin Steaks with Spinach-Almon Pesto and Brown Rice
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. 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.
  2. Preheat oven to 350°F. Heat ovenproof, nonstick skillet over medium heat. Place beef 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.
  3. 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.
  4. 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.
  5. Serve steaks over brown rice with remaining pesto. Garnish rice with additional almonds, if desired.
Recipe Notes

Cook's Tip: 1 package (8.8 ounces) ready-to-serve whole grain brown rice can be substituted for uncooked brown rice. Cook rice according to package directions. Stir in spinach, cherries and 1 tablespoon pesto. Let stand 5 minutes or until spinach is heated through.

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