| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Mike01 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Beef tenderloin; round, or |
|
|
Other cut for quick cooking |
| 4 |
oz |
Good-quality smokehouse-style slab bacon |
| 1/2 |
c |
Finely-chopped white onion |
| 2 |
tb |
Chopped garlic |
| 3 |
tb |
Chili paste from ancho chili powder |
| 2 |
tb |
Toasted and ground cumin seed |
| 1 |
ts |
Ground cayenne pepper |
| 2 |
tb |
Brown sugar |
| 1/2 |
c |
Crushed; drained plum tomatoes |
| 1 |
ts |
Sea salt |
| 1 |
ts |
Freshly-ground black pepper |
| 1/2 |
c |
Zinfandel or other full-bodied red wine |
| 1 |
c |
Hot beef stock or broth |
INSTRUCTIONS
Trim any sinews or connective tissue the beef may have that would
toughen during cooking. Cut the meat into 1-inch square chunks. Cut
the bacon into 1/2-inch thick slices. In a heavy bottomed casserole,
over medium heat, cook the bacon until crisp. Remove the bacon and
reserve. Pour off all but 1 tablespoon of the bacon drippings. Saute
the onion and garlic in the remaining drippings until they are soft
and translucent, but not browned. Add the beef and quickly brown on
all sides. Add the chili paste, cumin, cayenne, sugar, tomatoes, salt
and pepper. Cook for 2 minutes to release flavors then add the wine.
Reduce the wine until the pan is nearly dry before adding the stock.
Simmer the beef in the stock for no more than 5 minutes, to prevent
the meat from toughening. Add the diced bacon during the last minutes
of cooking to extract its smoky flavor and add its distinctive
qualities to the finished dish. This recipe yields 6 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B34 broadcast 01-20-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-12-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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