Monday's Meal: Prime Beef Tenderloin

Dzintra Dzenis from Plate By Dzintra takes meat and potatoes to a whole other level with a perfect dish for Father's Day.

The recipe is as follows:

Cilantro-Jalapeño Sauce
Sauce Base:  Yields ½ cup
Sauce Finished With Cream:  Yields 1 cup

1 large jalapeño, stem removed, diced 
½ large shallot
½ garlic clove
1/3 cup cilantro leaves
1 ½ - 2 teaspoons salt (adjust to taste)
2 tablespoons lime juice
1 tablespoon lemon juice
2 tablespoons good olive oil

To Finish:
½ cup heavy cream

Procedure

In a food processor, mince jalapeno, shallot, garlic and cilantro.  Add salt, lime juice, lemon juice and olive oil. 

In a saucepan over medium heat, combine cilantro-jalapeño sauce base with heavy cream.  Spoon sauce over meat, fish, vegetables or pasta and enjoy!

Key:  You can make Cilantro-Jalapeño Compound Butter by whisking together Cilantro-Jalapeño sauce base with 8 oz. softened, unsalted butter.  Wrap butter in plastic wrap to form a log.  Tie off ends, making sure to push out air bubbles and refrigerate until solid.  When ready to use, slice a 1/4-inch thick coin from the butter log and place onto your protein or veggie of choice.

Main Ingredients:

Beef tenderloin filets, seared and roasted to desired temperature
Large portabella mushroom with stem, sliced and sautéed
Red, yellow and green bell pepper, sliced in rings and sautéed
Vidalia onion, sliced in rings and sautéed
New potatoes, boiled tender and sliced in half
Bacon slab cut into 1-inch chunks and sautéed until golden
Grape seed oil or clarified butter (as needed) to sear and sauté
Salt and pepper (as needed)

Plating

Arrange portabella mushrooms with onions, peppers and beef in a tower.  Garnish with new potatoes and bacon. 

Finishing Option 1:  Drizzle sauce over meat and veggies. 

Finishing Option 2:  Place a coin of compound butter on top of just-roasted meat (or veggies) and serve while piping hot. 

 

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