Rania's Recipes: Roast Beef Tenderloin & Orzo Salad

If you're looking for a meal that is sure to impress, try out these two recipes from Rania Harris!

Roast Beef Tenderloin with Wasabi-Garlic Cream

1½ cups heavy whipping cream
2 large garlic cloves, pressed
1 tablespoon prepared wasabi (or more to taste)
3 pound beef tenderloin
2 tablespoons olive oil
Sea salt and freshly cracked black pepper to taste
1 tablespoon sugar

Directions:

For the Wasabi-Garlic Cream:

Combine cream and garlic in saucepan and cook over medium-high heat until reduced to 1 cup, stirring frequently, about 15 minutes. Whisk in wasabi and cook for 1 minute, remove from heat. Season to taste with salt. Chill well.

For the Beef Tenderloin:

Coat the beef with olive oil. Mix salt, pepper and sugar together. Rub this mixture over top and sides (not bottom) of beef. Place on rimmed baking sheet and place in preheated oven. Be sure bottom is not rubbed.

Roast until thermometer inserted into center registers 120 degrees for rare or 10 degrees for medium rare, about 35 – 40 minutes. Remove from oven; let rest 15 - 20 minutes. Cut beef into thick slices; platter serve with chilled sauce on the side. I like to serve my beef at room temperature for buffet service.

Orzo Salad with Feta and Black Olives

Dressing:

1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
Salt and freshly ground black pepper to taste

Salad:

1 pound uncooked orzo
1 1/2 pints cherry berry tomatoes – halved
1 cup pitted Kalamata olives - coarsely chopped
1/2 cup chopped green onions
1 cup (or to taste) crumbled feta cheese

Directions:

For dressing: in a small bowl, whisk the dressing ingredients together. This is not an emulsified dressing - so it won't hold together.

For salad: cook the orzo in rapidly boiling salted water until tender, for about 7-10 minutes or according to package instructions. Drain well and toss with a little extra virgin olive oil. Allow the orzo to cool.

To finish: combine the cooled orzo with the dressing and the remaining salad ingredients.

Serves: 8