| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Mexican | 1 | servings | |
INGREDIENTS
| 4 | 5-ounce beef tenderloin steaks | |
| 2 | tb | Lime juice; (fresh) |
| 2 | tb | Chili powder |
| 2 | tb | Vegetable oil;; (divided) |
| 2 | ts | Garlic; minced |
| 1/4 | ts | Cumin; ground |
| 1/4 | ts | Red pepper flakes; crushed |
| 1 | Single cilantro; (fresh) | |
| 1 | Single red bell pepper rings or strips; for garnish; (optional) | |
| 1 | cn | (4 ounce) green chiles; chopped |
| 1/2 | c | Whipping cream |
| 1/2 | c | Sour cream |
| 1 | tb | Fresh cilantro; chopped |
INSTRUCTIONS
CRAMEY CILANTRO SAUCE Place steaks in wide, shallow dish. Combine lime juice, chili powder, 1 tablespoon oil, garlice, cumin and red pepper flakes in small bowl. Pour over steaks and rub to coat. Heat remaining oil in large, heavy non-stick skillet over medium-high heat until hot. Add steaks and cook 4 minutes on each side for medium-rare. Transfer to serving platter and keep warm. Spoon sauce over steaks. Garnish as desired with cilantro sprigs and red bell pepper rings. Creamy Cilantro Sauce: Place chilies in blender and puree until smooth. Combine with whipping cream in small saucepan over medium-low heat and bring to a gentle boil. Whisk in sour cream and cilantro. Cook until just heated through. Posted to CHILE-HEADS DIGEST by "Harry Jones" <hajones@swbell.net> on Feb 2, 1999, converted by MM_Buster v2.0l.
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