A blog for (semi) athletic middle-aged men (and women) holding on to (the last vestiges of) their youth
by training for and competing in running, cycling, swimming and triathlon events!

Saturday, March 15, 2014

BEEFWIFE: Tenderloin Steaks with Arugula Salad and Sweet and Spicy Beets

I’m getting spring fever! Every chance I get, I’m sitting on the deck in the sun and looking in my garden for bulbs to come up. If I were planting a garden this summer (but I’m not), I might consider arugula. I’ve really developed a taste for this salad green. My copy of “The New Food Lover’s Companion” describes it as a “bitterish, aromatic salad green with a peppery mustard flavor” and a “source of iron as well as Vitamins A and C.”

I’m looking forward to enjoying this recipe from The Healthy Beef Cookbook, Tenderloin Steaks with Arugula Salad and Sweet and Spicy Beets. I made it this past summer for a light supper with the BEEFMAN then had the leftovers for lunch the next day. I think it might have been even better leftover as a little time gave the heat from the cayenne a chance to come up; nice ZIP!! I’ve included my notes in the recipe below.

Leave a comment here or on BEEFMAN's Facebook and tell me what tasty treat you’re yearning for this spring. I’ll draw one winner from the comments received and send you a copy of The Healthy Beef Cookbook!

Tenderloin Steaks with Arugula Salad and Sweet and Spicy Beets

Makes 4 servings; one hour prep and cooking time.

2 cups diced peeled beets (smaller beets will be tenderer)
1 cup orange juice

2 Tbsp. honey

1/8 to 1/4 tsp. ground red pepper (also called Cayenne)

2 Tbsp. red wine vinegar

1 1/2 Tbsp. olive oil

1/4 tsp. salt

2 cloves garlic, minced

2 tsp. cumin seeds

4 beef tenderloin steaks, cut 1 inch thick, about 4 oz. each (we used flat iron steak, also called a top blade steak)

Salt, as desired

1 can (15 oz.) Mandarin orange segments, drained

6 cups arugula

Freshly grated orange peel (optional)

Combine beets, orange juice, honey and pepper in small saucepan; bring to a boil. Reduce heat; simmer 40-45 minutes or until beets are tender (less time if you like them a little crunchy). Drain beets, reserving cooking liquid; cool.

Heat beet-cooking liquid over medium-high heat until reduced to 1/4 cup; cool slightly. Whisk in vinegar, oil and 1/4 tsp. salt; set aside to use as dressing.

Press garlic and cumin seeds evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes for medium-rare to medium doneness, turning occasionally. (Now the BEEFMAN would tell you to sear the steaks on both sides and then move them off the direct heat and cover...low and slow for about 20 minutes. And be sure to let the meat rest at least five minutes before slicing.) Season with salt, as desired.

Toss beets, orange segments, and arugula in a large bowl; drizzle with dressing. Serve with steaks. Garnish with orange peel, if desired.

The Healthy Beef Cookbook provides these two additional tips: 1) to broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium-rare to medium doneness, turning once; and 2) baby spinach can also serve as a tasty substitute for arugula.


Leslie (aka the BEEFWIFE)

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