Roasted Beef Tenderloin with Fire-Roasted Tomato Salsa
2 1/2 pounds beef tenderloin, trimmed
Salt and freshly ground black pepper
1 tablespoon coriander, toasted and crushed
Olive oil, for searing
2 cups mixed greens
2 tablespoons olive oil
Salt and freshly ground black pepper
Tomato Salsa, recipe follows
Potato Cheese Galette, recipe follows
Season the beef with salt, pepper and coriander.
Preheat oven to 400 degrees F.
In a sauté pan, heat some of the olive oil until smoking and sear the beef until
browned all over. Transfer to oven and cook until medium rare, (120 degree internal
temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes.
Season mixed greens with the 2 tablespoons of olive oil and salt and pepper. Divide
evenly onto 4 plates. Cut the tenderloin into 1/2-inch thick slices and place slices on
top of mixed greens. Spoon half of the Tomato Salsa over the beef (don’t cover completely) and serve remaining salsa on the side. Serve with Potato Cheese Galette.
Yield: 4 servings
Tomato Salsa
5 Roma tomatoes
2 chipotle chiles, reconstituted
1/2 cup chopped basil leaves
1/4 cup minced garlic
1/2 cup fresh lime juice
1/4 cup balsamic vinegar
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1 cup olive oil
Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the
chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice
and marinate for 10 minutes. Transfer to a blender or food processor and pulse until
chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk
in 1 cup of olive oil. Reserve.
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North Indian Chicken Curry
1 whole chicken, skin removed, cut into 12 pieces
3 tablespoons salt, divided
4 teaspoons ground black pepper, divided
1/4 cup ghee or clarified butter
4 cups sliced onions
3-4 tablespoons sugar
3 tablespoons minced garlic
3 tablespoons minced ginger
2 tablespoons minced green jalapeno chile
1 bay leaf
2 tablespoons Garam Masala, recipe follows
4 cups diced tomatoes
1 tablespoon tomato paste
4 cups boiling potatoes, 2-inch cubes
6 cups chicken stock, divided
Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining 2 tablespoons salt, 2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown.Add the garlic, ginger, jalapeno, bay leaf, and garam masala. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic.
Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add more chicken stock, as necessary. Taste and adjust seasoning with salt, pepper, and sugar.
Yield: 4 to 6 servings
Garam Masala:
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
4 (3-inch) cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg
1/2 cup turmeric
In a large saute pan, combine the black peppercorns, cloves, cardamom seeds,
cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium
heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the
grated nutmeg and turmeric.
Transfer to a food processor and grind to a fine powder. Pass through a fine strainer.
Allow to cool to room temperature. Store in an airtight jar. Use as needed.
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