Ingredients:

  • 1.5 lbs beef tenderloin, trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 cup diced fresh pineapple
  • 1 cup diced ripe mango
  • 1/2 cup diced red onion
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, finely chopped (optional)
  • Salt, to taste

Instructions:

  1. In a mixing bowl, combine diced pineapple, mango, red onion, lime juice, cilantro, and jalapeño.
  2. Season with salt to taste, mix well, cover, and refrigerate for at least 15 minutes.
  3. Take the tenderloin out of the refrigerator, pat dry, and bring to room temperature (about 15 minutes).
  4. Season all sides with salt, pepper, and garlic powder.
  5. Heat olive oil in a skillet over medium-high heat.
  6. Once the oil shimmers, add the tenderloin and sear for 4-5 minutes on each side until a golden brown crust forms.
  7. Check the internal temperature with a meat thermometer (135°F for medium rare, 145°F for medium).
  8. Remove from heat, cover loosely with foil, and let rest for 5-10 minutes.
  9. Slice the tenderloin into medallions.
  10. Serve topped with a generous scoop of pineapple mango salsa.