Shelly's Recipe

SEARED SOUTHWESTERN BACON WRAPPED BEEF TENDERLOIN

Category: Steaks - Beef

6 thick pieces bacon
Four 8-ounce beef tenderloins, cut 1 1/2 inches thick
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 1/2 teaspoons paprika
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 tablespoon kosher salt
2 tablespoons vegetable oil
12 triangles toasted tortillas
12 small Black Bean Cakes
Crumbled queso blanco or feta cheese
Fresh chopped cilantro

Preheat the oven to 450 degress 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). Saute 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. Serves 4