Beef Tenderloin with Parsnip Slaw and Thai Peanut Sauce Recipe

Name: Beef Tenderloin with Parsnip Slaw and Thai Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Preheat the oven to 400 degrees F.
2
In a large bowl, whisk together the mayonnaise, peanut butter, sugar, and vinegar.
3
Add in the cabbage, parsnips, carrots, cilantro, onion, and garlic.
4
Toss to coat with the dressing.
5
Heat a large oven-proof saute pan over medium-high heat and add the olive oil.
6
Season the beef tenderloin with salt, and pepper, and sear on all sides until brown.
7
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.
8
Place the pan back on medium heat and deglaze with the soy sauce.
9
Stir the sauce to scrape up the brown bits from the bottom of the pan.
10
Remove the pan from the heat.
11
Thinly slice the tenderloin and lay on a bed of parsnip slaw.
12
Serve with a side of Thai Peanut Sauce.
13
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.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 cup mayonnaise, 1/4 cup peanut butter, 1 tablespoon sugar, 1/4 cup white wine vinegar, and more.

Yes, Beef Tenderloin with Parsnip Slaw and Thai Peanut Sauce falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef Tenderloin with Parsnip Slaw and Thai Peanut Sauce

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