Tenderloin and Beet Greens

Loving what you do, learning something new every day, working to have a good life, it all fits into our way of life.  Before retirement we had time for so little, between work, taking care of a house, yard, Jennifer which was the best part…the days fell very short of hours, our lives were a constant rush here, rush there.  Looking back I find it amazing that we accomplished as much as we did.  So now I have the time to shop for the best quality in meats, vegetables and fruits. Taking my time and most of the time meal planning based on what is available.

We have been blessed to have lived in such abundant countries as the US, Panama, Ecuador and now Uruguay. Uruguay is known around the world for its delicious beef.  I picked up a pound of tenderloin and found fresh beets with just perfect greens attached.  That became our mid-day meal.

montevideo-2-4-11I cut the steaks into about 4 ounce portions, more than enough for Joe and I for our lunch. I brought water to a boil and after cleaning the greens cooked them in salted boiling water for just 2 minutes.  When drained I added them to a frying pan that had a good glug of olive oil, chopped garlic, chopped shallots and chopped hot red pepper.  Saute it for just a few minutes, sprinkle with salt and it was ready to serve.  Dropped the steaks on a roaring hot frying pan and turned them in 3 minutes, cooking on the other side for just 2 minutes more.  Set aside, top with a dab of butter, a sprinkling of chopped hot red peppers and we are ready.

montevideo-2-4-15 montevideo-2-4-12 Steak was tender, juicy and very flavorful.  Loved the beet greens with their similar to mustard greens flavor they were a big hit. So next time when you see the leaves still on the beets, look for the freshest bunch and try this, you will get a nice addition to your next meal.

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