Beef Tenderloin with Apricot & Olives

IMG_7678Hi all– A few days before Christmas the Fed Ex man came to my door with a huge white styrofoam box.  What on earth?  Did Larry order something mysterious?  I slit it open and it turned out to be packed goodies from a steak/meat company– A Christmas gift to us from my mom!  You have to admit she’s great at imagining gifts we’d love.

So I tucked it all in my freezer and have been doling out this luscious meat a bit at a time.  This week I tried a new recipe that I’ve had in my file forever, just waiting to test it out.  And it turned out to be just right with the tender, juicy Christmas gift tenderloin–the briny olives and sweet sauce that begged to be sopped up with a sturdy chunk of bread. Delish!

BEFF TENDERLOIN WITH APRICOT & OLIVES
1 cup white rice
1/4 cilantro, chopped (or your favorite herb)
1 pound beef tenderloin, cut in friendly chunks
splash of olive oil
salt & freshly ground pepper
2 cloves garlic, minced
3 tab. tarragon vinegar (or whatever vinegar you have on hand)
1 cup apricot preserves
1 cup mixed good olives*
6 oz. bag of baby spinach

Cook the rice according the instructions on the bag.  Set aside in the pot to keep it warm.

While that’s cooking, heat the olive oil in a skillet and then drop in the chunks of beef. As  it’s browning liberally salt and pepper the meat.  Cook on high for just about 5 minutes until the pieces are browned but still medium inside (please don’t overcook the meat like I usually do!).  Remove the steak from the pan.

In the meat juices cook the garlic a minute or two.  Then add the vinegar and preserves.  Cook about 3 minutes more.  Then add in the meat, olives and and spinach.  Stir on the heat just until the spinach starts to wilt and the meat is warmed though– only a minute or two.

Stir the cilantro into the cooked rice and serve of the rice an meat on the same platter– Be sure to scrape all the lovely apricot sauce out of the pan!  Makes 4 polite servings.

*I have to admit I’m a bit of an olive snob (blame it on all those olive filled years we lived in Spain!).  I don’t mind buying store brand products or shopping at the most affordable store in town.  But when it comes to olives, splurge!  Please don’t buy those salty hard ones in the jar.  Thank you.

8 thoughts on “Beef Tenderloin with Apricot & Olives

  1. Looks (and sounds) like a great way to enjoy a tenderloin! Would think to sweeten up the sauce but it sounds wonderful. Especially with the vinegar and olives. Sort of reminds me of a sweet and sour my mom used to make…but she used bell peppers and I have never and will never enjoy bell peppers!

  2. Hey Rhonda ~ This sounds scrumptious…so please help me by recommending the brand of olives that you use so we don’t ruin this lovely meal! 😛

    • Hi Brenda– I just picked up olives from the Deli at our market– sometimes they have the same olives at the salad bar there, so I don’t have to wait for the deli lady.
      Hope you find some plump & juicy ones! –and are you unsnowed there yet? It’s been some winter! xoxo

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s