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Herb-roasted Tenderloinmeats, tex-mex 1 1/2 lb to 2 lb beef tenderloin; visible fat trimmed 2 teaspoon olive oil 1 clove garlic; squeezed through a garlic 1 teaspoon crushed dried rosemary 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground oregano ----PEPPER/PAPAYA CHILI SAUCE---- 2 medium red bell peppers; seeds and membranes remov 1 dried arbol chile; crushed 2 teaspoon balsamic vinegar 1 clove garlic; quartered 1/2 teaspoon salt 1/2 teaspoon ground coriander seeds 1 papaya; peeled, seeded and coarse 1 tablespoon fresh lime juice 1 sprigs of cilantro or 1 parsley for garnish Let tenderloin stand at room temperature for 30 minutes. Rub the meat with a damp towel and then dry it. Preheat oven to 400 degrees. Mix together the oil, garlic, rosemary, cumin, pepper, and oregano and rub the mixture on all sides of the roast. Place the beef on a rack inside a roasting pan and roast in a 400 degree oven for 30 minutes or until done to taste. Remove the beef from the oven and let stand for 10 minutes before slicing. SAUCE: Place the bell peppers, arbol chile, vinegar, garlic, salt, coriander, papaya, and lime juice in a food processor fitted with a steel blade and blend until well mixed. Slice the beef and layer the slices, overlapping each other, on a platter, then spoon a line of the sauce down the center of the slices. Garnish with sprigs of cilantro or parsley and serve. Serves 4-6. Source: The Sizzling Southwestern Cookbook. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
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