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Cornmeal Crusted Beef Tenderloin with Basmati Rice

When you’re strapped for time, try making something simple and nutritious. Like this cornmeal crusted beef tenderloin. The cornmeal brings a nice crunch to it and the basmati rice side dish can bubble along on the stove while you cook the meat. You can’t go wrong with this!
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When you’re strapped for time, try making something simple and nutritious. Like this cornmeal crusted beef tenderloin. The cornmeal brings a nice crunch to it and the basmati rice side dish can bubble along on the stove while you cook the meat. You can’t go wrong with this!

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Ingredients

1 pound beef tenderloin
½ cup flour
1 egg
1 tablespoon milk
½ cup cornmeal
1 teaspoon butter
½ red onion, chopped
0.5 , sliced
cup basmati rice
1 cup vegetable stock
1 tablespoon chopped parsley

Ingredients

Steps

1
Done

Cut the beef tenderloin into thin slices. Make about 4 slices.

2
Done

Whisk the egg with milk to make the egg wash.

3
Done

Coat the beef slices with flour, egg wash, then cornmeal.

4
Done

Heat a large quantity of vegetable oil in a deep skillet and fry the beef slices until golden.

5
Done

Lay a paper sheet on a large plate and remove the deep-fried beef on it, to absorb the excess fat.

6
Done

Heat about 1 tablespoon of vegetable oil in another skillet.

7
Done

Throw the red onion, carrot slices, and basmati rice.

8
Done

Stir, then add 2/3 cup (162 ml) of vegetable stock.

9
Done

Season with salt and pepper.

10
Done

Cover with a lid and let it simmer for 20 minutes. If needed, add some more vegetable stock, and cook until the liquid absorbs and the rice is cooked.

11
Done

Serve the crusted beef with basmati rice.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

628 kcal
Calories
43 g
Protein
60 g
Fat
22 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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