I found some beef tenderloin at the Farmer’s Market on *sale* (wahoo!). So I couldn’t resist. To be honest, I had no idea what I was going to do with it but I knew I wanted to figure something out. After all, my Love doesn’t think dinner has happened unless there is a chunk of meat on the table.
When we were first together, I created a grilled chicken salad that would have made any of my girlfriend’s heart go all aflutter. It was gorgeous. And delicious. And then, when we were doing the dishes together, my Love asked, “Katie, what are we eating for dinner?”
I was dumbfounded. “What do you mean, ‘What are we eating for dinner’? We just ate!”, I exclaimed.
He said, “No, that wasn’t dinner. That was a salad. Where’s the meat?”
“Babe. There was meat in the salad.”
“No, Katie,” he said again, “that’s just a salad.”
And ever since I have had to remember that: Dinner = meat + carbs.
And if his family is in town: Dinner = meat + rice.
Thankfully, meat also = fish.
I’m learning. LOL
This all natural, nothing funky, no steroids, no antibiotics, all grain-fed, open pasture beef was delicious too.
And the parsnip fries? My love was in need of a little potassium (thanks to 4 night/week of workouts, etc) and parsnip fries were just the ticket. That, and they were a pleasant break from potatoes (also a common “must eat meat” accompaniment here…LOL). The best part? He didn’t know they were parsnips until the following day when I asked him, “Did you like those parsnips?” And then I had to clarify as he insisted that he had not eaten any parsnips.
I think I will like them more when they are in season again and local. These were good… but fresher? Better.
Makes “fries” for 4 servings
1 to 1 1/2 pounds of firm, fresh parsnips
olive oil (about 2-3 Tablespoons)
salt/pepper to taste
- Preheat oven to 450F.
- Prepare a roasting pan by lining it with parchment paper. (The “fries” will stick to foil. Use parchment or a silpat.)
- Peel and clean the parsnips as you would a carrot.
- Slice the parsnips into “fries”. (Discard any woody center of the parsnips if you should happen to have any that have a woody core.)
- Toss the parsnip fries with olive oil, sweet paprika, salt and pepper to taste.
- Roast, turning frequently (like every 15 minutes) for 50-60 minutes or until golden.
Grilled Beef Tenderloin
Makes 4 – 4 oz. servings
1 pound beef tenderloin
olive oil (for drizzling)
salt/pepper (to taste)
1/3 cup brown sugar
1 Tablespoon cumin
1/2 Tablespoon red pepper flakes
- Mix together brown sugar, cumin and red pepper flakes.
- Rinse and pat dry the beef tenderloin.
- Drizzle the tenderloin with olive oil.
- Add salt/pepper all over – rub in.
- Rub in the spice/brown sugar mix all over the tenerloin.
- Preheat the grill.
- Grill over medium flame for 20-25 minutes until medium-rare, turning frequently.
- Let rest for 5-10 minutes before slicing.
I served the tenderloin with a great horseradish-sour cream and thyme dollop that was simple to make too. I used 1/2 cup low fat sour cream, 2 Tablespoons prepared horseradish (NOT horseradish sauce, but jarred, grated horseradish) and 2 Tablespoons fresh thyme. MMMMM.. perfect!
Happy gluten-free grilling, all!