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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