Sauted Beef Tenderloin with Apricot and Olives
opsahlmom
ingredients
- 2 8.8 oz pkgs Uncle Ben’s Original Long Grain White Ready Rice
- 1 cup mixed Mediterranean olives in oil, drained, oil reserved
- 1 1/4 lb beef tenderloin, cut in to 1-inch cubes
- 1 1/2 tsp garlic paste or 2 garlic cloves, chopped
- 3 Tbsp sherry vinegar
- 1 cup apricot preserves
- 1 6-oz pkg fresh baby spinach
- 1/3 cup chopped fresh parsley
directions
- 1
Empty rice into a large microwave-safe bowl. Pile the spinach on top of the rice and season with salt and pepper. Cover tightly with plastic wrap and microwave until rice is hot, about 5 minutes.
- 2
Meanwhile, heat 2 Tbsp of the reserved olive oil in a large saute pan over high heat. Season beef with salt and pepper. Add to the pan and cook, stirring occasionally, until meat is evenly brown and medium rare, about 6 minutes. Remove meat from pan. Cover lightly with foil to keep warm.
- 3
Add garlic to the pan and cook, stirring constantly, until fragrant, about 1 1/2 minutes. Add sherry vinegar and stir, scraping the bottom of the pan to loosen any brown bits. Stir in apricot preserves. Bring mixture to a simmer and reduce to a sauce consistency, about 4 minutes. Stir in drained olives, beef, and spinach. Season to taste with salt and black pepper, if necessary.
- 4
To serve, make a bed of the rice mixture on a platter. Spoon beef and sauce on top. Sprinkle with parsley.
notes
Super easy - I use a sirloin instead of tenderloin.
Source: Nancy Holden
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