Roasted Beef Tenderloin With Smokey Tomato Chili Salsa Food

FILET MIGNON CHILI

Steps:

• Heat 1 tablespoon of the olive oil in a Dutch oven over medium-high heat. Add the onions, red bell peppers, yellow bell peppers and garlic and cook until starting to brown, 10 to 12 minutes. Add the ground beef, sprinkle with salt and pepper and cook until browned, about 3 minutes. Add the chili powder, cumin, smoked paprika and cayenne and cook for 1 to 2 minutes. Add the diced tomatoes, tomato paste and chicken stock. Bring to a simmer and cook for 30 minutes, stirring occasionally. Stir in the black beans and pinto beans; cook for another 5 minutes.
• While the chili is cooking, heat the remaining 1 tablespoon olive oil in a large cast-iron skillet until smoking. Add the filet and season well with salt and pepper. Cook, turning, until medium-rare, 2 to 3 minutes. Fold the filet into the chili and turn off the heat.
• Serve the chili in bowls, topped with a Cheese Crisp and some Pico de Gallo and Avocado Mash.
• Heat a large nonstick saute pan over medium-high heat. Make small piles of the shredded cheese in the pan; cook until the cheese melts and starts to brown. Flip and cook on the reverse side until golden brown. Transfer the cheese crisps to a paper towel until ready to serve.
• Combine the tomatoes, onions, cilantro and lime juice in a bowl. Season with salt and pepper.
• Mash the avocados in a bowl and season with salt and pepper. Mix in the lime juice and green onions.

SALSA CHILI

Steps:

• In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.

SMOKED TOMATO SALSA

Steps:

• For the smoked tomatoes: Preheat a smoker for cooking at 225 degrees F. Place tomatoes in a pan in the smoker and let smoke, 2 hours.
• For the salsa: Add the smoked tomatoes, chipotles, salt, pepper, roasted garlic, cilantro, jalapenos, lime juice and 1 cup water to a food processor. Pulse until ingredients are combined and salsa is chunky.

ROASTED SALSA

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
• Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
• Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
• Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.

ROASTED BEEF TENDERLOIN

Steps:

• For marinade, whisk together first 7 ingredients. Place roast, bay leaf and 3/4 cup marinade into a large bowl; turn to coat. Cover; refrigerate 8 hours or overnight. Reserve remaining marinade for basting; cover and refrigerate., Preheat oven to 425°. Place tenderloin on a rack in a roasting pan; discard bay leaf and marinade. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes, basting occasionally with reserved marinade during the last 15 minutes., Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.

ROAST BEEF TENDERLOIN

Steps:

• Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
• Preheat oven to 325 degrees F (165 degrees C).
• Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
• Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
• Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
• Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
• Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
• Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

BEEF TENDERLOIN WITH SALSA VERDE

Steps:

• Sprinkle 2 tablespoons thyme, coarse salt and pepper on baking sheet. Roll tenderloin in spice mixture. Cover; chill 3 hours.
• Mix olive oil, capers, parsley, shallot and 1 tablespoon thyme in bowl. Season with salt and pepper. Let stand 1 hour.
• Preheat oven to 400°F. Heat vegetable oil in heavy large skillet over high heat. Add tenderloin; cook until brown on all sides, about 10 minutes. Transfer to baking sheet. Roast until meat thermometer inserted into center registers 125°F. for rare, about 12 minutes. Remove from oven and let stand 5 minutes. Serve tenderloin with salsa.