Grilled tenderloin with tabouli, mushrooms and mango chutney sauce

Sunday dinner. Or what day that works for you – dinner. My grandma always did Sunday dinner to something special. I know many cultures and families still have that tradition. I can say that we don’t. Normally Saturday is the day in the week where we spend extra time in the kitchen. But that doesn’t mean that a Tuesday or a Sunday can’t have a really delicious dinner. I think it’s just saying that we don’t have the tradition that my grandma had, to have a specific day during the week where the extra special dinner is made.

This dinner my grandma would call a Sunday dinner. 😉

Ingredients (4 pers.):

Tabouli

  • 1 cup couscous
  • 4 tomatoes
  • 1 bunch fresh parsley
  • 10 fresh mint leaves
  • 4 green onions
  • 3 tbsp lemon or lime juice
  • 3 tbsp olive oil
  • pinch of salt

Grilled tenderloin

  • 1.6 lb beef tender loin
  • 1 tbsp canola oil
  • pinch of salt and pepper

Sauntered mushrooms

  • 8 oz mushrooms
  • 1 tbsp butter
  • 2 garlic cloves
  • pinch of salt and fresh black pepper

Mango chutney sauce

  • 1 cup sour cream
  • 1 tbsp mango chutney
  • 1/2 tsp chili flakes
  • 1/2 lime (juice)
  • pinch of salt and fresh black pepper

Prepare the couscous as indicated on the packaging. Chop the tomatoes, fresh parsley, mint leaves and green onion very finely. Place the tomatoes in a filter to drain excess tomato juice. Add all chopped vegetables and couscous into a big serving bowl. Add the lemon juice and the olive oil. Season with salt and black pepper and mix it all well together. Place the tabouli in the refrigerator until all sides are ready.

Prepare the meat by cutting the tenderloin into the size of the filet mignons you wish for. Make sure they are all dry and then brush some oil over all sides. This makes it easier for the salt to stay. Add the salt in both sides. Wait with the black pepper until the filet mignons are on the grill.

Prepare the grill, use a drip pan, and heat it up. Grill the filet mignons, covered, over medium heat for amount of time determined by steak thickness and desired doneness. For a 1 inch thickness, the time will approximately be around 15-20 minutes for medium-rare (145ºF). Add the fresh black pepper on both sides toward the end of the grill time.

Wash and slice the mushrooms in thin slices. Heat a skillet, add butter and the whole peeled garlic cloves. Heat on medium heat. Add the mushrooms and let them fry until they get a nice color. Season with some salt and black pepper.

Add the sour cream into a bowl. Add mango chutney, chili flakes and lime juice and mix it all together. Season with salt and black pepper.

Add some fresh herbs on the dish before serving.

Smaklig måltid!

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My plate is from Danish “House Doctor”.

One thought on “Grilled tenderloin with tabouli, mushrooms and mango chutney sauce

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