Churrasco of Beef Tenderloin
Yields: 6 servings
Ingredients for Churrasco of Beef Tenderloin
1 T garlic, minced
3 ea bay leaves
1/4 C red wine vinegar
1 T chili powder
3 ea jalapenos, rough chopped
1/2 C Opal basil chiffonade
1 C basil chiffonade
3/4 C olive oil
2 ea shallots, minced
1 lb crab meat
1/2 ea red onion, small diced
1 ea red and yellow peppers,
small diced
2 T mayonnaise
3 T cilantro, minced
1 T chipolte adobe juice
2 T ketchup
1 T lemon juice
dash habanero sauce or hot sauce
6 ea 8 oz fillet mignons,
spiral cut (butterflied)
3 ea bay leaves
1/4 C red wine vinegar
1 T chili powder
3 ea jalapenos, rough chopped
1/2 C Opal basil chiffonade
1 C basil chiffonade
3/4 C olive oil
2 ea shallots, minced
1 lb crab meat
1/2 ea red onion, small diced
1 ea red and yellow peppers,
small diced
2 T mayonnaise
3 T cilantro, minced
1 T chipolte adobe juice
2 T ketchup
1 T lemon juice
dash habanero sauce or hot sauce
6 ea 8 oz fillet mignons,
spiral cut (butterflied)
Method for Churrasco of Beef Tenderloin
• Puree the first 5 ingredients to form the base for the chimichurri, fold
in the next 5 ingredients, season then pulse for 1 second with the
immersion blender. Set aside for service.
• Combine the ingredients for the spicy crab salad and season.
• Set aside cold until service.
• Grill the steaks to the desired temperature.
• Plate and top with chimichurri and serve the crab salad as side along the steak.
• Combine the ingredients for the spicy crab salad and season.
• Set aside cold until service.
• Grill the steaks to the desired temperature.
• Plate and top with chimichurri and serve the crab salad as side along the steak.
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