ORANGE AND PINEAPPLE BEEF

Orange and Pineapple Beef image

Provided by Giada De Laurentiis

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Previous Next

Vegetable oil cooking spray
3 tablespoons vegetable oil
1 (4 to 5-pound) beef tenderloin, trimmed
Kosher salt and freshly ground black pepper
1 (20-ounce) can pineapple chunks in heavy syrup
1 cup orange juice
1/4 cup fresh lemon juice (from 1 large lemon)
1/4 cup low-sodium soy sauce
3 tablespoons sugar
1 tablespoon arrowroot
3 cloves garlic, coarsely chopped
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1/2 teaspoon kosher salt, plus extra for seasoning

Steps:

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
In a large skillet, heat the oil over high heat. Season the beef with salt and pepper and brown on all sides, for about 5 minutes. Transfer the beef to the prepared baking sheet and roast until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F for medium-rare, about 40 to 45 minutes. Remove the beef from the oven to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.
Sauce: In a blender, combine the pineapple chunks and syrup, the orange juice, lemon juice, soy sauce, sugar, arrowroot, garlic, ginger, and 1/2 teaspoon salt. Blend until smooth. Heat the same skillet used for the beef over medium-high heat. Add the sauce and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer until the sauce thickens, about 5 minutes Season with salt, to taste.
Cutting across the grain, slice the meat into 1/4-inch thick slices and arrange on a platter. Garnish with orange slices, if using. Pour the sauce into a serving bowl and serve alongside the beef.
Garnish: orange slices, optional.