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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
5 Roma tomatoes, cored
2 canned chipotle (smoked jalapeno) chiles
1/2 cup fresh lime juice
1/2 cup chopped fresh basil
1/4 cup minced garlic
1/4 cup balsamic vinegar
2 tsp sugar
2 tsp salt, plus additional as needed
1/2 tsp freshly ground black pepper, plus additional as needed
1 cup plus 2 tbsp extra-virgin olive oil
1 tbsp whole coriander seeds
2 1/2 lbs beef tenderloin, trimmed
To prepare the Tomato-Chile Salsa: Over a hot grill, on a grill pan or under the broiler, roast the tomatoes until blackened, turning them frequently as their skin blisters, about 15 minutes. Transfer to a nonreactive mixing bowl and add the chipotle chiles. Cover and allow to cool for 15 minutes. Add the lime juice, basil and garlic and marinate for 10 minutes.
Transfer the mixture to a blender or food processor and pulse until chunky. Transfer to a bowl and stir in the vinegar, sugar, 2 tsp of the salt, and 1/2 tsp of the pepper. Whisking continuously, slowly pour in 1 cup of the olive oil. Cover with plastic wrap and refrigerate until serving time.
Put the coriander seeds in a small, dry saucepan. Over medium heat, toast the seeds, stirring them continuously, just until they are fragrant, 1 to 2 minutes. Immediately transfer the seeds to a small bowl to cool. Then crush them with a mortar and pestle or in a spice mill. Season the beef all over with the coriander and with salt and pepper to taste. Set aside.
Preheat the oven to 400. In an ovenproof saute pan over high heat, heat the remaining two tbsp of olive oil until it is almost smoking. Add the beef and sear it until browned all over, about 5 minutes. Transfer the pan to the oven and roast until medium-rare, 130. on a meat thermometer inserted into its thickest part, about 20 to 25 minutes. Remove the pan from the oven, cover with foil and let the meat rest for 10 minutes.
Then, with a sharp knife, cut it across the grain into 1/4-inch-thick slices and place the slices overlapping on heated serving plates. Serve immediately, spooning the salsa alongside the meat or passing it separately. Serves 4 6.
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ROASTED BEEF TENDERLOIN WITH SMOKY TOMATO-CHILE SALSA
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
5 Roma tomatoes, cored
2 canned chipotle (smoked jalapeno) chiles
1/2 cup fresh lime juice
1/2 cup chopped fresh basil
1/4 cup minced garlic
1/4 cup balsamic vinegar
2 tsp sugar
2 tsp salt, plus additional as needed
1/2 tsp freshly ground black pepper, plus additional as needed
1 cup plus 2 tbsp extra-virgin olive oil
1 tbsp whole coriander seeds
2 1/2 lbs beef tenderloin, trimmed
To prepare the Tomato-Chile Salsa: Over a hot grill, on a grill pan or under the broiler, roast the tomatoes until blackened, turning them frequently as their skin blisters, about 15 minutes. Transfer to a nonreactive mixing bowl and add the chipotle chiles. Cover and allow to cool for 15 minutes. Add the lime juice, basil and garlic and marinate for 10 minutes.
Transfer the mixture to a blender or food processor and pulse until chunky. Transfer to a bowl and stir in the vinegar, sugar, 2 tsp of the salt, and 1/2 tsp of the pepper. Whisking continuously, slowly pour in 1 cup of the olive oil. Cover with plastic wrap and refrigerate until serving time.
Put the coriander seeds in a small, dry saucepan. Over medium heat, toast the seeds, stirring them continuously, just until they are fragrant, 1 to 2 minutes. Immediately transfer the seeds to a small bowl to cool. Then crush them with a mortar and pestle or in a spice mill. Season the beef all over with the coriander and with salt and pepper to taste. Set aside.
Preheat the oven to 400. In an ovenproof saute pan over high heat, heat the remaining two tbsp of olive oil until it is almost smoking. Add the beef and sear it until browned all over, about 5 minutes. Transfer the pan to the oven and roast until medium-rare, 130. on a meat thermometer inserted into its thickest part, about 20 to 25 minutes. Remove the pan from the oven, cover with foil and let the meat rest for 10 minutes.
Then, with a sharp knife, cut it across the grain into 1/4-inch-thick slices and place the slices overlapping on heated serving plates. Serve immediately, spooning the salsa alongside the meat or passing it separately. Serves 4 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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