Spanish · Dinner
Grilled Beef Tenderloin with Sauce (Keto)
Grilled beef tenderloin steak finished with a Spanish-style romesco-inspired sauce built from roasted red pepper, almonds, and sherry vinegar, served alongside sauteed garlicky spinach and cauliflower rice. Rich, smoky, and nutty with a clean char from the grill, this plate leans on olive oil and almonds for fat instead of bread or potatoes.
$10
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
44.6gFat
13.8gCarbs
4.4gSugar
5.9gFiber
410mgSodium
134mgChol
9.1gSat Fat
1350mgPotassium
140mgCalcium
5.8mgIron
2.9mcgVitamin B12
95mgVitamin C
low-carb
protein-rich
high-fiber
keto
Instructions
1
Prep
Pat the beef tenderloin steak dry and season both sides with salt and black pepper. Let sit at room temperature 10 minutes.
2
Char
Roast the red bell pepper directly over a gas flame or under a hot broiler 8-10 minutes, turning until skin blackens, then cover and steam 5 minutes before peeling.
3
Blitz
Combine the peeled roasted pepper, almonds, garlic, sherry vinegar, smoked paprika, and 2 tablespoons olive oil in a small blender; blitz until thick and mostly smooth.
4
Grill
Brush the steak lightly with 0.5 tablespoon olive oil and grill on high heat 3-4 minutes per side for medium-rare, until deep grill marks form and centre reaches 130-135F.
5
Rest
Transfer the steak to a plate and rest 5 minutes uncovered so juices redistribute before slicing.
6
Saute
Heat the remaining 0.5 tablespoon olive oil in a skillet over medium heat, add garlic and cauliflower rice, saute 3-4 minutes until tender and lightly golden.
7
Saute
Add spinach to the same skillet and saute 1-2 minutes over medium heat until wilted and bright green.
8
Plate
Slice the rested steak against the grain, arrange over the sauteed spinach and cauliflower rice, and spoon the romesco-style sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef tenderloin steak
- 22 small roasted red bell pepper (about 3.5 oz / 100g), skinned and seeded
- 1 oz28g almond
- 2 clove2 clove garlic
- 2 tbsp2 tbsp sherry vinegar
- 6 tbsp90ml olive oil, divided
- 4 cups120g fresh spinach
- 1 cup120g cauliflower rice
- 2 clove2 clove garlic, for the spinach
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp smoked paprika
