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| Beef tenderloin and almond-crusted cream dory with cilantro-almond sauce |
Hearty and bursting with flavor, this surf and turf dish
presents the best of two worlds. the almond sauce ties everything together,
producing the perfect marriage of flavors and textures
Serves 2 Perp Time 10 minutes Cooking Time 35 minutes
For the cilantro-almond sauce
GRAB: 1 cup cilantro leaves, 1/2 cup almond slivers, 1/4 cup
plain yogurt, 1 clove garlic, 2 teaspoons lemon juice, Salt and pepper, to
taste
For the almond breading
GRABE: 1/2 cup toasted almond silvers. 1/4 cup seasoned
breadcrumbs. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2
teaspoon salt. 1/8 teaspoon ground black pepper. 2 beef tenderloin medallions
(around 180 grams each). 1(150-gram) cream dory fillet. Salt and pepper, to
season. Lemon juice to season. 3 tablespoons butter, softened. mashed potatoes
and roasted vegetables, to serve
MAKE: 1-Perheat oven to 400F. 2-make the cilantro-almond
sauce: Combine all ingredients together in a blender. Puree until smooth.
Adjust seasoning with salt and pepper. Chill until ready to use. 3-Make the almond
breading: combine all ingredients. Set aside. 4-Season beef tenderloin with
salt and pepper. Set aside. 5-Season dory with salt, pepper, and lemon juice.
Brush with butter and coat in almond breading. 6-In a cast iron pan or skillet,
sear fish just until slightly browned. Transfer to a baking dish and bake in
the preheated oven for 8 to 10 minutes or until fish is fully cooked. 7-In another
cast iron pan or skillet, sear beef until browned transfer to a baking dish and
bake in the preheated oven until desired doneness. 8-Serve beef and fish with
cilantro-almond sauce, mashed potatoes, and roasted vegetables, if desired
