Now is the ideal opportunity to make use of the grill! Do you like to eat your grilled meat with ketchup or don’t you like it? We offer a pineapple-mango salsa that is both tasty and spicy as an option. Perfectly excellent when paired with grilled meat! Give it a go! When it comes to the ideal evening for barbecuing, a fresh side dish is an absolute need. Make a Greek salad the next time you have the chance! Whether it’s fillet, rump, neck, or rib eye, we are always looking for a delicious piece of meat to consume. The spicy and tasty pineapple salsa that we tested with this dish is what makes it stand out from other recipes. It is not the great piece of meat that we indulged in for ourselves that makes this recipe unique. If you are a fan of our pineapple burger, you are going to like this one just as much as you like the pineapple burger. You may substitute any other cut for the rib eye if you choose.

Pan-Seared Tenderloin with Fresh Pineapple Mango Salsa Preparation

For the Tenderloin:

• 4 thick slices of beef tenderloin
• Murray River Salt

For the Pineapple Mango Salsa: A refreshing side dish is essential for the ultimate BBB party! The pineapple-mango salsa offers your grilled gourmet steak a delicious, unique flavour. The dish takes 15 minutes to create and works well as a dip or taco filling. Ingredients

• Prepare fruits and vegetables.
• 5 slices of pineapple.
• 1 slice mango.
• 1 piece of tomato
• 5 pieces of red onion.
• Coriander, coarsely chopped (0.5 fret).
• Two chunks of chilli
• Season the salsa.
• Juice and zest of lime
• 30 mL olive oil.

Preparation Steps

• Prepare fruits and vegetables.
• Peel the pineapples and mangoes. Cut the tomatoes and onions into tiny pieces.
• Chop the coriander and finely chop the chillis.

Season the salsa.

• Combine the fruit, veggies, coriander, and chilli; season with lime juice and grated lime peel.

Instructions

• The pork steaks should be removed from the refrigerator half an hour before they are to be prepared.
• A mango should be peeled and the flesh should be sliced into small pieces. The spring onion should be chopped very finely. Remove the seeds from the chilli, then slice it very finely after halving it lengthwise. Place all of the ingredients in a small bowl and combine them with the lime juice and the peel that has been finely shredded.
• The sugar and vinegar should be brought to a boil, and then stirred until the sugar has completely dissolved. Before pouring it over the mango, let it cool down a little bit and then add a pinch of salt. Gather all of the ingredients together and then cover them.
• Peel the garlic and cut it in half. Butter should be melted in a skillet, and then the steaks should be fried for one minute on each sides over high heat. Once the heat has been reduced to medium, add the garlic and continue to cook the steaks for an additional three to four minutes on each side. The butter should be used to basting many times. Pepper and chilli flakes should be used as seasonings.
• It is necessary to remove the lemon balm from its stems, coarsely shred it, and then include it into the salsa.
• After the plates have been cooked, place the steaks on them and serve them with the mango-lime salsa.
• This dish pairs beautifully with Chinese cabbage that has been braised and warm flatbread.

Visit our website www.ourguider.com to get further advice and suggestions, as well as for more exciting recipes!

Tips for the recipe

• The meat is done after five minutes on each side in the pan.
• The meat is medium rare and still bleeding after two minutes of frying each side.
• To turn, use tongs instead of a fork.
• As a side dish, you may have pepper sauce, bread, salad, onion rings or French fries, potatoes with rosemary, oven-baked sweet potatoes, or vegetables that have been lightly seasoned or fried.