Beef Tenderloin with Grilled Vegetables and Creamy Pesto Quinoa

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Wholesome and delicious and even eye-candy when served up on a platter. Like all beef, Tenderloin steak is iron-rich plus since it’s super tender, it’s perfectly suited for baby needs. This is the perfect feast for Mom, Dad and toddler at the table.

Follow the ???? symbol in the recipe copy to know when to take Steps to make foods for 1 – infants starting solids, 2 – older infants who can manage chunkier foods, 3 – toddlers who can work with finger foods. You’ll find the method steps for children of different stages later in the recipe copy. Look for ???? for children (6 to 8 months), ???????? for children (9 months to 12 months) or ???????????? for children (12 month +).

Servings: 4 • Prep Time: 20 minutes • Cook Time: 25 minutes • Total Time: 45 minutes

INGREDIENTS

Creamy Pesto Quinoa:

2 tbsp plain Greek yogurt, 2% M.F.

2 tbsp prepared pesto

3/4 cup quinoa, cooked according to package directions (about 2 cups cooked)

1/3 cup crumbled feta or goat cheese (optional)

Steak and Vegetables:

2 cloves garlic, minced

2 tbsp balsamic vinegar

1 tsp orange zest

2 tbsp orange juice

2 tbsp grainy Dijon mustard

1 tbsp maple syrup

1/4 cup olive oil

16 cherry tomatoes

1 red or orange sweet pepper, sliced

1 zucchini, sliced on a diagonal

1/2 small eggplant, sliced

4 beef tenderloin grilling steaks (filet) or strip loin medallions, about 3/4-inch thick (4 oz/125 g each)

3/4 tsp EACH salt and pepper, divided

 METHOD

  1. Creamy Pesto Quinoa: ???? Whisk yogurt with pesto; drizzle over cooked quinoa and toss to coat. Top with crumbled feta (if using). Set aside. (Can be served warm, room temperature or chilled.)
  2. Steak and Vegetables: In small bowl whisk garlic, vinegar, orange zest and juice, Dijon mustard and maple syrup. Slowly drizzle in oil, while whisking constantly. In large bowl, toss 1/3 cup of the glaze with the tomatoes, peppers, zucchini and eggplant. Arrange vegetables in an even layer in a grill basket. Save any leftover glaze for cooked vegetables (do not use for raw beef.)
  3. Preheat grill to medium-high heat; grease the grates well. Place basket on grill; cover and grill vegetables, tossing occasionally, for 8 to 10 minutes or until tender-crisp. Return to bowl and toss with any leftover glaze. Transfer to a platter and ???????? season with 1/4 tsp each salt and pepper; tent with foil.
  4. Meanwhile, season steaks with remaining salt and pepper; brush with some of the remaining glaze and set aside.
  5. Place steak on the grill. Close lid and grill, turning at least twice, for 8 to 10 minutes or until an instant read thermometer registers 145ºF (63ºC) for medium-rare. Baste steaks with remaining glaze during grilling. ???????????? Transfer to a cutting board and tent with foil. Let rest for 5 minutes before serving. Serve steaks with quinoa and vegetables.

Tips:

  • Make extra quinoa and leave it plain to make baby food.
  • Leftovers can also be tossed together to make a cold beef and quinoa salad for lunch the next day.
  • Top sirloin, boneless rib eye or flank steak are also great beef cuts for this recipe.

Per Serving (1/4 full recipe): 524 calories, 39 g protein, 29 g fat, 38 g carbohydrates, 6 g fibre, 29 % DV iron, 84% zinc, 92% DV vitamin B12, 6 g fiber.

TODDLER/BABY SWITCH-UP!

???? Infant Puréed (6 months to 8 months)

Method Adjustment:

  • Save some plain cooked quinoa for baby.
  • Steak and vegetables can be basted with glaze.
  • Select grilled vegetables without any grill markings or char and set aside before seasoning.
  • Do not season with salt and pepper.
  • Cook steak to 160ºF (71ºC), testing doneness with a digital instant-read thermometer.
  • Purée beef with quinoa, cooked vegetables and an orange segment in a blender or baby food processor until smooth.
  • Add *water, formula or breast milk to achieve a smooth purée

*When thinning out a purée or mash, use breast milk, formula or water. It’s recommended caregivers wait until a child is 9 to 12 months old before introducing cow’s milk.

???????? Baby Chunky Mash (9 months to 12 months)

Method Adjustment:

  • Save some plain cooked quinoa for baby.
  • Steak and vegetables can be basted with glaze.
  • Select vegetables without any grill markings or char and set aside before seasoning.
  • Do not season with salt and pepper.
  • Cook steak to 160ºF (71ºC).
  • Place beef and vegetables in a food processor and pulse until finely chopped but not purée.
  • Stir beef and vegetable mixture with quinoa and a bit of *yogurt and orange juice.
  • Add water, *milk, formula or breast milk to thin, as needed.

*do not use milk or yogurt, if your baby has not yet tried dairy products, or has a milk allergy or sensitivity.

To Serve:

  • Before serving, heat up all baby food until hot, then cool it down to lukewarm.
  • Spoon feed.

???????????? Stage 3 – Toddler Finger foods (12+ months)

Method Adjustment:

  • Stir plain cooked quinoa with yogurt and a splash of orange juice to moisten and flavour.
  • Steak and vegetables can be basted with glaze.
  • Select vegetables without any grill markings or char and set aside before seasoning.
  • Do not season with salt and pepper.
  • Cook steak to 160ºF (71ºC).
  • Serve sliced steak and cooked vegetables as finger food.
  • Serve quinoa with a spoon and oranges as segments.

Storing & Freezing:

  • Prepared purée, chunky mash and finger foods can be stored tightly covered, in the refrigerator, for up to 1 day.

To freeze, divide into desired portions (1- to 4-oz), in airtight containers. Label all containers, with recipe name and date prepared. Freeze for up to 1 month. Thaw in the refrigerator. Before serving, heat up all baby food until hot, then cool to lukewarm.

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