Sauteed Beef Tenderloin with Apricot and Olives
Diane Vanpelt
Tenderloin with Apricot and Olives over Rice
ingredients
- 3 8.8 oz pkgs.Uncle Ben’s Long Grain White Ready rice
- salt and fresh ground pepper
- 1 cup mixed Mediterranean olives in oil, drained, oil reserved
- 1 1/4 pounds beef tenderloin cut into 1 inch cubes
- 2 chopped garlic cloves
- 1 cup apricot preserves
- 3 tbsp sherry vinegar
- 1 6 oz pkg baby spinach
- 1/2 cup chopped flat leaf parsley
directions
- 1
Empty rice into large microwave bowl and pile spinach on top of rice. Season with salt and pepper. Cover with plastic wrap and microwave for 5 minutes.
- 2
Heat 2 tbsp of reserve olive oil in a large saute pan over high heat. Season beef with salt and pepper. Add to the pan and cook until meat is evenly brown and medium-rate. About 6 minutes. Remove from pan and cover with oil to keep warm. Add garlic to the pan and stir about 1 1/4 minutes. Add sherry vinegar and stir loosening brown bits from pan. Stir in apricot preserves. Bring mixture to a simmer and reduce to a sauce consistency. Stir in drained olives, beef and spinach. Season to taste.
notes
This is a Rocco DiSpirito recipe
Source: Diane Vanpelt
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