Sunday, October 3, 2010

Beef and Rice with a Salad

They say that Italians like to keep their meals as simple as possible and for the most part it seems to be true...unless you're thinking of lasagna where the ingredients can be very many and the cooking process can get quite complicated.

I usually like to keep the appearance of my meals simple and at times quite separate the ingredients of the meal on the you can see if you look over the recipes posted.
This recipe for beef tenderloin and rice is no different and the salad

is quite uncomplicated as well.


2 palm size pieces of beef tenderloin cut into pieces
1 TBSP oil

1/2 cup rice
any other seasoning you might like for your rice
3/4 cup water or chicken stock if you have as it has (more) flavor

salad leaves
cherry tomatoes
dressing of your choice

For the salad, combine all ingredients and serve in a medium size bowl.

For the rice, combine all ingredients and steam in your steamer for 30 minutes or until it reaches your preferred tenderness.
For the steak, in a small skillet

heat the oil on medium and cook the seasoned steak pieces

for about 3 to 5 minutes per side, then pair with the rice and serve.
Make sure you use a see-through glass lid.

At first you will notice that if the heat is not high, the meat will almost boil...

and if that happens, not to worry as the juices will concentrate

as the meat cooks...

and all the bits of flavor will cling to the meat towards the end of the cooking process.

Enjoy !

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