| 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 |
ts |
Olive oil |
| 1 |
|
Clove garlic; squeezed through a garlic press |
| 1 |
ts |
Crushed dried rosemary |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
Ground oregano |
| 2 |
md |
Red bell peppers; seeds and membranes removed, quartered |
| 1 |
|
Dried arbol chile; crushed |
| 2 |
ts |
Balsamic vinegar |
| 1 |
|
Clove garlic; quartered |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground coriander seeds |
| 1 |
|
Papaya; peeled, seeded and coarsely chopped, about 1 cup |
| 1 |
tb |
Fresh lime juice |
|
|
Sprigs of cilantro OR |
|
|
Parsley for garnish |
INSTRUCTIONS
PEPPER/PAPAYA CHILI SAUCE
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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