Rice with Beef Tenderloin and Pepper Sauce

Name: Rice with Beef Tenderloin and Pepper Sauce
Total time: 45 min
Cuisine: Turkse recepten
Ingredients: 25 g butter; 35 ml olive oil; 120 g yellow onion; 100 g carrot; 70 g red bell pepper; 125 g zucchini; 15 g fresh parsley; 275 g rice; 1 beef stock cube; 2 g cayenne powder; 2 g black pepper; 3 g salt; 600 ml water; 75 g green olives; 75 g cherry tomatoes; 40 g butter; 20 ml olive oil; 450 g beef tenderloin; 2.5 g salt; 1.5 g black pepper; 250 ml heavy cream; 1.5 g black pepper; 10 ml soy sauce; 1 g Italian seasoning

Najat

Photo by Najat

Looking for a beef tenderloin recipe that’s both impressive and easy to make? Whether you’re planning a cozy family dinner or hosting a special occasion, beef tenderloin is always a winner. This cut is known for being incredibly tender, juicy, and full of flavor — and the best part? You don’t need to be a chef to get it right. In this post, I’ll show you how to cook beef tenderloin step-by-step, with tips to keep it perfectly juicy every time. And let’s not forget the creamy pepper sauce that takes it to the next level — rich, savory, and full of flavor. If you’re after tenderloin dinner ideas that combine a restaurant-worthy feel with minimal fuss, you’re in the right place!

45 minutes

3 Portions

Easy

Ingredients

Portions

3

RICE MIXTURE

25 g butter, unsalted

35 ml olive oil

120 g yellow onion, 1 onion

100 g carrot, 1 carrot

70 g red bell pepper, ½ bell pepper

125 g zucchini, ⅓ zucchini

15 g fresh parsley

275 g rice, basmati

1 beef stock cube

2 g cayenne powder, ⅔ tsp

2 g black pepper, ⅔ tsp

3 g salt, ½ tsp

600 ml water, boiled

75 g green olives

75 g cherry tomatoes

BEEF TENDERLOIN

40 g butter, unsalted

20 ml olive oil

450 g beef tenderloin

2.5 g salt, ½ tsp

1.5 g black pepper, ½ tsp

PEPPER SAUCE

250 ml heavy cream

1.5 g black pepper, ½ tsp

10 ml soy sauce

1 g Italian seasoning

Instructions

1

Peel and finely chop the onion. Dice the carrot, bell pepper, and zucchini into small cubes. Finely chop the parsley. Halve the cherry tomatoes.

2

Heat the butter (25 g) and olive oil (35 ml) in a large sauté pan over medium heat. Add the onion and cook for 3–4 minutes. Then add the carrot, bell pepper, zucchini, parsley, and rice. Stir well. Crumble the stock cube over the mixture and add cayenne powder, black pepper, and salt. Cook for 2–3 minutes.

Rijst en groenten gaar koken in een hapjespan met water

3

Add the boiled water, green olives, and cherry tomatoes. Bring to a boil over high heat. Once it boils, reduce the heat to low. Cover the pan and let the rice absorb the liquid for 10–15 minutes.

4

In a frying pan, heat the butter (40 g) and olive oil (20 ml) over medium heat. Place the beef tenderloin in the pan and season with salt and black pepper. Sear the meat for 1–2 minutes per side until a golden crust forms. While cooking, spoon the melted butter over the meat. Remove the meat from the pan and set aside.

5

Using the same pan (without washing it), add the cream, soy sauce, and black pepper. Let it cook for 5–7 minutes until the sauce slightly thickens. Finally, add the Italian seasoning and stir well.