Mouthwatering Venezuelan Dinner for Paleo Lovers

Allergens

None in this recipe.

Ingredients

• 1. 6 oz grass
• fed beef tenderloin 2. 1 cup white rice (for non
• Paleo, substitute cauliflower rice) 3. 1/4 cup Venezuelan black beans (preferably pre
• cooked) 4. 2 cups mixed Venezuelan vegetables, such as plantains, yuca, and bell peppers 5. 2 tbsp Venezuelan guasca sauce (or use a blend of parsley, garlic, and onion) 6. 1 tbsp olive oil 7. Salt and pepper to taste 8. Fresh cilantro leaves for garnish 9. Lime wedges for serving

Instructions

1. Preheat your oven or grill to medium high heat.
2. Season the beef tenderloin with salt and pepper, then sear on all sides in a hot pan with olive oil for 2 minutes per side. Transfer to the oven or grill and cook to desired doneness (medium rare recommende
3. . Let rest for 5 minutes before slicing.
4. Cook white rice according to package instructions, or if substituting cauliflower rice, steam until tender.
5. In a pan, heat olive oil and sauté Venezuelan vegetables until tender. Season with salt and pepper.
6. In another pan, heat guasca sauce and add black beans. Stir to combine and season as needed.
7. To plate, place a bed of rice on the bottom, followed by a scoop of black bean mixture. Top with sautéed vegetables and sliced beef tenderloin. Garnish with cilantro leaves and lime wedges.

Chef’s Insight

The key to this dish is balancing the flavors and textures, so don't be afraid to adjust seasonings as needed.

Notes

This recipe is perfect for a special occasion or when you want to impress guests with your culinary skills.