Seared Beef Tenderloin with Zesty Mango-Coriander Salsa
Master the art of perfectly seared beef tenderloin, beautifully paired with a vibrant, zesty mango-coriander salsa. This easy, healthy Mediterranean-inspired dish is ready in under 45 minutes, offering a burst of fresh flavors and tender succulence.
Method
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1
Prepare the Tenderloin: Pat the beef tenderloin dry with paper towels. Season generously all over with sea salt and freshly ground black pepper, ensuring an even coating.
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2
Heat the Pan: Place a heavy-bottomed skillet (cast iron works best for a perfect sear) over high heat and add 1 tablespoon of olive oil. Heat until it shimmers and just begins to smoke.
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3
Sear the Beef: Carefully place the seasoned tenderloin in the screaming hot skillet. Sear undisturbed for 3-4 minutes per side for a beautiful, deep golden-brown crust and a succulent medium-rare finish. Adjust time for your preferred doneness.
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4
Rest the Meat: Transfer the seared beef tenderloin to a cutting board, tent it loosely with foil, and allow it to rest for at least 5-7 minutes. This crucial step allows the internal juices to redistribute, ensuring every bite is tender and flavorful.
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5
Craft the Salsa: While the beef rests, finely dice the Alphonso Mango Cubes (if they are not already perfectly sized). In a small bowl, combine the diced mango with a light drizzle of the remaining olive oil.
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6
Add Zest & Crunch: Crush the Beef Jerky (Coriander & Lemon Snap Stick) into small, flaky bits. Gently fold these aromatic and texturally intriguing crumbs into the mango salsa, adding a unique depth of flavor.
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7
Slice and Serve: Slice the rested beef tenderloin against the grain into thick, elegant medallions. Arrange them artfully on your serving plates.
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8
Garnish and Enjoy: Spoon the vibrant mango-coriander salsa generously over the beef medallions. A final sprinkle of sea salt and a fresh grind of black pepper will awaken the flavors. Serve immediately for an unforgettable dining experience.
For an even richer crust on your tenderloin, ensure your skillet is exceptionally hot before adding the beef. Don't rush the resting phase; it's absolutely crucial for juicy, tender beef. If you're unsure about doneness, a meat thermometer should read 130-135°F (54-57°C) for medium-rare.