Chef Pam Smith, RDN Aussie Grassfed Beef, Grains and Greens Power Bowl

  • Prep time 20Min
  • Cook time 25Min
  • Technique Grill
  • Meat Beef
  • Cut Tenderloin
  • Serves 6

Chef-Dietitian Pam Smith shows us we can have it all -- flavor, nutrition and sustainability. Her Tamarind Glazed Australian Grass Fed Beef Tenderloin is the star, supported by an outstanding cast - Skillet Roasted Beech Mushrooms and a Spring Grain Salad of warm Farro, Asparagus, Sweet Corn and Kale in Citrus Sherry Vinaigrette. Wow!


  • 1 ¼ lb. Australian grassfed beef tenderloin, cut into 4 pieces
  • 1 cup farro
  • 1 tablespoon Creole seasoning, or Kosher salt and pepper, to taste
  • 1 cup cremini, shitake or maitake mushrooms, diced and roasted
  • 2 cups lower sodium chicken or mushroom broth
  • 1/4 cup finely diced red onion or shallot
  • 1 teaspoon minced garlic
  • 4 ears yellow corn, husks and silks removed
  • Smoky Shroom Seasoning, recipe follows
  • Tamarind Glaze (1 Tbs. tamarind paste mixed into 3 Tbs. Pickapeppa or favorite BBQ sauce)
  • 1 cup asparagus, blanched
  • 1 cup roasted pepper, diced
  • 2 cups fresh kale, shredded and massaged
  • 1/2 cup dried red tart cherries
  • 1/2 cup Marcona almonds or pistachios, toasted
  • Citrus Sherry Vinaigrette, recipe follows
  • 1 cup feta cheese, small diced
  • Roasted Beech mushrooms and fresh beet microgreens, for garnish
  • 1/2 cup Miso Aioli, recipe follows

Roasted Mushrooms

  • 1 tablespoon extra virgin olive oil
  • 1 pound Cremini mushrooms, cut in small dice if large, quartered if small
  • 1 teaspoon Creole seasoning

Smoky Shroom Seasoning

  • 2 teaspoons smoked paprika
  • 2 teaspoons mushroom powder (dried mushrooms, ground to powder)
  • 2 teaspoons minced onion
  • 2 teaspoons garlic granules
  • 2 teaspoons raw sugar
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt, preferably Diamond Crystal
  • 1 teaspoon dried thyme

Citrus Sherry Vinaigrette

  • ¼ cup sherry vinegar
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons freshly squeezed orange or clementine juice
  • 1-2 teaspoons honey
  • 1 tablespoon Dijon mustard
  • ½ teaspoon Creole seasoning
  • 1 tablespoon Citrus Spice blend, or lemon zest from one lemon with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper, to taste
  • 1/3 cup plus 2 teaspoons extra virgin olive oil

Miso Aioli 

  • 1 cup Mayonnaise, such as Duke’s or Kewpie
  • 1 tablespoon white Miso
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon Creole seasoning



Toast farro in dry skillet over medium heat until toasty brown and fragrant. Add 1 teaspoon Creole seasoning, ½ cup of the roasted mushrooms, chicken or mushroom broth, onion, and garlic, and bring to a boil over medium high heat. Adjust the heat to a simmer and cook for 18-20 minutes until just tender but still al dente.

While farro is cooking, cut kernels from cobs of corn. Transfer the kernels to a large colander with a base to capture liquid, and set in sink.

Remove the pot from the heat and pour the farro and mushrooms over the corn, allowing any additional liquid to drain through the kernels, reserving warm broth to build dish. Drain well and let cool to room temperature.

When ready to serve, evenly season tenderloin with remaining Creole seasoning and Smokey Shroom seasoning. Heat a nonstick grill (or grill pan) to very high heat. Add meat and sear on both sides; brush with Tamarind Glaze. Place pan into a preheated 400º F oven till done; let rest.

To assemble the salad, combine the farro and corn mixture, blanched asparagus roasted pepper, massaged kale, dried cherries and nuts. Toss with Citrus Sherry Vinaigrette. Adjust seasoning to taste.

Spoon salad into cylinder in 4-6 bowls. Swoosh plate with Miso Aioli. Place meat against stack.  Top with feta and microgreens.


Roasted Mushrooms

Place two baking sheet pans in oven and preheat the oven to 400º F.

In a large bowl, mix together the olive oil, mushrooms, and Creole seasoning. Spread in an even layer on the baking sheets. Bake on the middle rack of the preheated oven for 15 to 20 minutes, stirring every 5 minutes, until the mushrooms are tender and golden brown (and delicious!).

Smoky Shroom Seasoning

Blend together all ingredients in a bowl.

Citrus Sherry Vinaigrette

Whisk together the sherry vinegar, citrus juice, honey, Dijon mustard, creole seasoning, Citrus Spice blend (or zest, salt and pepper) and then drizzle in 1/3 cup olive oil while whisking to emulsify. Adjust seasoning and honey, to taste. 

Chill until ready to use.

Miso Aioli 

Whisk together ingredients. Refrigerate until ready to use.