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BEEF MEXICANA
  • 4 5 ounce beef tenderloin steaks
  • 2 tablespoons lime juice (fresh)
  • 2 tablespoons chile powder*
  • 2 tablespoons vegetable oil; (divided)
  • 2 teaspoons garlic; minced
  • 1/4 teaspoon cumin; ground
  • 1/4 teaspoon red pepper flakes; crushed
  • 1 single cilantro (fresh)
  • 1 single red bell pepper
  • 1 rings or strips; for garnish (optional) -----Cramey Cilantro Sauce-----
  • 1 can (4 ounce) green chiles; chopped
  • 1/2 cup whipping cream
  • 1/2 cup sour cream
  • 1 tablespoon fresh cilantro; chopped
    1. Place steaks in wide, shallow dish. Combine lime juice, chili powder, 1 tablespoon oil, garlice, cumin and red pepper flakes in small bowl. Pour over steaks and rub to coat.

    2. Heat remaining oil in large, heavy non-stick skillet over medium-high heat until hot. Add steaks and cook 4 minutes on each side for medium-rare. Transfer to serving platter and keep warm. Spoon sauce over steaks. Garnish as desired with cilantro sprigs and red bell pepper rings.

    3. Creamy Cilantro Sauce:
      Place chilies in blender and puree until smooth. Combine with whipping cream in small saucepan over medium-low heat and bring to a gentle boil. Whisk in sour cream and cilantro. Cook until just heated through.

     
     

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