Tenderloin With Chili Sauce |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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This was great! Good for a dinner party or just a casual get together... Be sure to serve LOTS of Cornona!!! Ingredients:
4 -6 assorted colored corn tortillas (in small strips) |
canola oil (as needed) |
salt & fresh ground pepper (to taste) |
2 avocados (pitted, peeled, chopped) |
1/2 red bell pepper (minced) |
1/2 small onion (minced) |
1 lime, juice of |
2 dried new mexico chiles |
1/2 large onion (chunked) |
3 garlic cloves (minced) |
6 tomatoes (seeded, halved) |
1 cup chicken stock |
4 beef tenderloin steaks (2 inches thick) |
1 tablespoon olive oil |
2 teaspoons brown sugar |
1/4 cup manchego cheese (shredded) |
cilantro (minced) |
Directions:
1. Prepare tortillas.
2. Heat a little oil in a deep skillet. Fry tortillas until golden. Remove to paper towels. Season. Repeat until all are cooked. Set aside.
3. Combine the avocado, bell pepper, onion lime and salt and pepper. Chill until needed.
4. Toast chilies in a dry skillet until charred. Remove. Tear and seed.
5. Heat broiler.
6. In a skillet combine the onion, garlic, and tomatoes.
7. Place under broiler for 15 minutes or until well charred.
8. Plce on stove over high heat. Add stock. Deglaze.
9. Place in a food processor. Add chilies. Puree until smooth. Season. Set aside. Clean out skillet.
10. Season steaks.
11. Heat oil in skillet.
12. Add steaks. Sear 3 minutes each side or according to taste. Remove. Place on a plate. Keep warm.
13. To skillet add chili puree and sugar. Simmer 20 minutes.
14. Return steaks to pan. Re-heat and coat well.
15. Place some sauce on plates. Top with a steak and avocado mix, cheese and cilantro.
16. Surround with chips.
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