| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Meats, Tex-mex |
4 |
Servings |
INGREDIENTS
|
|
JUDI M. PHELPS |
| 1 1/2 |
lb |
To 2 lb beef tenderloin |
|
|
visible fat trimmed |
| 2 |
t |
Olive oil |
| 1 |
|
Clove garlic, squeezed |
|
|
through a garlic press |
| 1 |
t |
Crushed dried rosemary |
| 1/2 |
t |
Ground cumin |
| 1/2 |
t |
Freshly ground black pepper |
| 1/4 |
t |
Ground oregano |
| 2 |
|
Red bell peppers, seeds |
|
|
and membranes removed |
|
|
quartered |
| 1 |
|
Dried arbol chile, crushed |
| 2 |
t |
Balsamic vinegar |
| 1 |
|
Clove garlic, quartered |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Ground coriander seeds |
| 1 |
|
Papaya, peeled seeded and |
|
|
coarsely chopped about 1 |
|
|
cup |
| 1 |
T |
Fresh lime juice |
|
|
Sprigs of cilantro OR |
|
|
Parsley for garnish |
INSTRUCTIONS
Date: Tue, 21 May 1996 23:25:41 -0400 From: BobbieB1@aol.com 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
Posted to MealMaster Recipes List, Digest #142
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