| 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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