Sauteed Beef Tenderloin with Apricot and Olives
Tenderloin with Apricot and Olives over Rice
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
1¼ 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
½ cup chopped flat leaf parsley
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.
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 1¼ 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.




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