Turkish · Dinner
Istanbul Beef Tenderloin Sauté
Dana Bonfile Sote
Istanbul beef tenderloin saute with capsicum, mushroom, and onion in a butter-tomato pan sauce, finished with parsley and pul biber, served over rice pilaf with bread to mop the savoury jus.
$$$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
785Calories
52gProtein
32gFat
68gCarbs
8gSugar
6gFiber
1120mgSodium
95mgChol
Goes well with
Argentinian MalbecArgentinian Malbec — A medium-bodied red...
local
Doluca Safir BogazkereDoluca Safir Bogazkere — A refreshing pa...
international
Instructions
1
Prep
Pat beef dry, season with half the salt and pepper. Dice onions and capsicums, halve mushrooms, mince garlic, grate tomatoes and discard skin, chop parsley. Measure stock, water, and rice.
2
Sear
Heat butter and olive oil in a wide skillet over high heat 90 seconds until foaming. Working in batches if needed to avoid crowding, sear beef in a single layer 3–4 minutes, tossing once, until edges crust deeply but interior stays pink. Lift onto a plate.
3
Saute
In the same pan over medium heat, cook onions 3–4 minutes until translucent. Add capsicums and mushrooms, cook 4–5 minutes until softened. Add garlic, cook 30 seconds until fragrant.
4
Build
Stir tomato paste, pul biber, cumin, thyme, and remaining salt over medium heat 1–2 minutes until darkened. Add grated tomatoes and stock, simmer over low heat 6–7 minutes until sauce coats a spoon lightly.
5
Simmer
Return beef to the pan off heat, warm through 90 seconds. While sote rests, cook rice with butter and water over low heat 12–14 minutes until tender and water absorbs.
6
Plate
Spoon rice onto plates, ladle sote over top, scatter parsley, finish with lemon juice. Serve with flatbread to mop the jus.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) beef tenderloin
- 120g (4.2 oz) yellow onion
- 4 garlic cloves
- 2 medium green bell peppers
- 200g (7.1 oz) chestnut mushrooms
- 300g (10.6 oz) ripe tomato
- 2 tbsp tomato paste
- 2 tsp pul biber Aleppo flakes
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 2 tsp fine sea salt
- 60g (2.1 oz) unsalted butter
- 20ml (1.3 tbsp) extra-virgin olive oil
- 240ml (1 cup) hot beef stock
- 140g (4.9 oz) basmati rice
- 360ml (1.5 cup) hot water
- 20g (small handful) flat-leaf parsley
- 2 tsp fresh lemon juice
- 2 flatbreads