BEEF TENDERLOIN WITH PARSNIP SLAW AND THAI PEANUT SAUCE

Beef Tenderloin with Parsnip Slaw and Thai Peanut Sauce image

Provided by Paul Young

Time 40m

Yield 4 servings

Number Of Ingredients 23

1/2 cup mayonnaise
1/4 cup peanut butter
1 tablespoon sugar
1/4 cup white wine vinegar
1 head Napa cabbage, shredded
4 parsnips, peeled and grated
2 carrots, peeled and grated
1 bunch fresh cilantro, chopped
1 small onion, diced
1 clove garlic, minced
3 tablespoons olive oil
1 beef tenderloin (about 2 pounds)
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
1/4 cup soy sauce
Thai Peanut Sauce, recipe follows
1/2 cup peanut butter
1 (8-ounce) can coconut milk
1/2 cup agave nectar
1/2 cup fresh lime juice
1/4 cup soy sauce
Garlic powder
Red pepper flakes

Steps:

Preheat the oven to 400 degrees F.
In a large bowl, whisk together the mayonnaise, peanut butter, sugar, and vinegar. Add in the cabbage, parsnips, carrots, cilantro, onion, and garlic. Toss to coat with the dressing.
Heat a large oven-proof saute pan over medium-high heat and add the olive oil. Season the beef tenderloin with salt, and pepper, and sear on all sides until brown. Transfer the pan to the oven and cook the tenderloin for about 20 to 30 minutes, or until medium-rare and internal temperature is 145 degrees F. Remove the beef from the pan. Place the pan back on medium heat and de-glaze with the soy sauce. Stir the sauce to scrape up the brown bits from the bottom of the pan. Remove the pan from the heat. Thinly slice the tenderloin and lay on a bed of parsnip slaw. Serve with a side of Thai Peanut Sauce.
In a blender or food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, to taste, and red pepper flakes, to taste together until the texture is smooth and loose.