Beef Tenderloin With Parsnip Slaw And Thai Peanut Sauce

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1/2 cup mayonnaise

1/4 cup peanut butter

1 tablespoon sugar

1/4 cup white wine vinegar

1 head Napa cabbage, shredded

4 parsnips, peeled and grated

2 carrots, peeled and grated

1 bunch fresh cilantro, chopped

1 small onion, diced

1 clove garlic, minced

3 tablespoons olive oil

1 beef tenderloin (about 2 pounds)

Kosher salt and freshly ground black pepper, to taste

1/4 cup soy sauce

Thai Peanut Sauce, recipe follows

1/2 cup peanut butter

1 (8-ounce) can coconut milk

1/2 cup agave nectar

1/2 cup fresh lime juice

Garlic powder

Red pepper flakes

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