| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Indo |
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 6 |
|
Thick pieces bacon |
|
|
Four; (8-ounce) beef |
|
|
; tenderloins, cut 1 |
|
|
; 1/2 inches thick |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Chili powder |
| 1/2 |
ts |
Cayenne pepper |
| 1 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
Ground cinnamon |
| 1 |
tb |
Kosher salt |
| 2 |
tb |
Vegetable oil |
|
|
Red chili salsa; (See recipe) |
| 12 |
|
Triangles toasted tortillas |
| 12 |
sm |
Black bean cakes; (See recipe) |
|
|
Crumbled queso blanco or feta cheese |
|
|
Fresh chopped cilantro |
INSTRUCTIONS
Preheat the oven to 450º F. Wrap the bacon around the outside of the
circumference of the tenderloins and secure with toothpicks.
Combine the cumin, chili powder, cayenne pepper, paprika, thyme, black
pepper, cinnamon and salt and mix well. Brush the tenderloins with some of
the oil and pat the seasoning mixture onto both sides.
Rub some oil into one or two 9-inch cast iron pans and set them over high
heat (open a window or put on the exhaust fan because this creates a lot of
smoke).
Saut. the tenderloins for 2 minutes on each side and transfer them to a
baking pan. Set them in the oven to finish cooking (about 10 minutes for
rare, 12 minutes for medium rare and 14 minutes for medium depending on the
thickness).
To present each portion, ladle some chili salsa on the bottom of the plate
and set three triangles of toasted tortillas around the outside of the
plate. Set a black bean cake on each of the toasted tortilla triangles and
set the cooked tenderloin in the center of the plate. Sprinkle with queso
blanco or feta, and cilantro.
Converted by MC_Buster.
Per serving: 522 Calories (kcal); 49g Total Fat; (81% calories from fat);
14g Protein; 10g Carbohydrate; 32mg Cholesterol; 6334mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
8 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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