Pepper & Herb Crusted Tenderloin Slices with Yam Puree, Bitter Green Julienne

PEPPER & HERB CRUSTED TENDERLOIN SLICES

Ingredients:

• 5 oz Shoulder Tenderloin Lean
• Zero fat spray
• 1 tspn black pepper
• ½ tspn white pepper
• 1 tspn garlic powder
• 1 tspn onion powder
• 1 tbspn diced parsley
• 1 tbspn diced oregano

PEPPER & HERB CRUSTED TENDERLOIN SLICES PREPARATION

Mix all seasoning in mixing bowl.  Spray tenderloin shoulder with zero fat spray and coat with herb mixture.  Place in saute pan on medium high and sear on all sides.  Cook for approximately 8 minutes constantly turning to brown evenly.  Remove meat from pan and place on cutting board to rest.

After resting cut meat on a bias and fan to serve showing the inside of the steak.

YAM PUREE

Ingredients:

• 1 small yam: yield of ½ cup potato (4oz)
• ½ tspn onion powder
• ½ tspn garlic powder
• 1 tbspn veggie stock no salt no fat
• ½ tspn cinnamon
• 1 tspn diced parsley

YAM PUREE PREPARATION

Boil yam in pot.  Remove when a toothpick easily is entered and removed without leaving any trace of potato.  Mash potato in bowl and add ingredients.  Place mixing bowl with yam over the boiling water pot to keep hot till ready to serve.

BITTER GREEN JULIENNE

Ingredients:

• 1 cup of fresh bitter greens:  mustard greens or kale or any other fresh bitter green available julienne cut
• Zero fat spray
• 1 tbspn fresh garlic
• 1 tbspn yellow onion diced
• 1 tbspn red bell pepper diced
• 1 tspn black pepper
• 1/8 tspn crushed red pepper
• 2 tbspn vegetable stock no salt

BITTER GREEN JULIENNE PREPARATION

Clean, wash and julienne bitter greens.  Spray saute pan with zero fat spray.  Add all ingredients and sear for approximately 4-5 minutes till greens are still slightly firm but retain a bright green color.  Remove from burner and leave in pan till ready to serve.