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!
Ingredients Needed for Cornmeal Crusted Beef Tenderloin With Basmati Rice
1 pound beef tenderloin ½ cup flour 1 egg 1 tablespoon milk ½ cup cornmeal 1 teaspoon butter ½ red onion, chopped ⅓ cup basmati rice 1 cup vegetable stock 1 tablespoon chopped parsley 3.5 ounces of low moisture mozzarella, shredded
How to Make Cornmeal Crusted Beef Tenderloin With Basmati Rice
Cut the beef tenderloin into thin slices. Make about 4 slices.
Whisk the egg with milk to make the egg wash.
Coat the beef slices with flour, egg wash, then cornmeal.
Heat a large quantity of vegetable oil in a deep skillet and fry the beef slices until golden.
Lay a paper sheet on a large plate and remove the deep-fried beef on it, to absorb the excess fat.
Heat about 1 tablespoon of vegetable oil in another skillet.
Throw the red onion, carrot slices, and basmati rice.
Stir, then add 2/3 cup (162 ml) of vegetable stock.
Season with salt and pepper.
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.