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Ingredientes
- 6 x Thick pcs bacon
- Â Â Four, (8-oz) beef tenderloins, cut 1 1/2 inches thick
- 1 Tbsp. Grnd cumin
- 1 Tbsp. Chili pwdr
- 1/2 tsp Cayenne pepper
- 1Â 1/2 tsp Paprika
- 1/4 tsp Dry thyme
- 1/4 tsp Freshly grnd black pepper
- 1/4 tsp Grnd cinnamon
- 1 Tbsp. Kosher salt
- 2 Tbsp. Vegetable oil
- Â Â Red chili salsa, (See recipe)
- 12 x Triangles toasted tortillas
- 12 sm Black bean cakes, (See recipe)
- Â Â Crumbled queso blanco or possibly feta cheese
- Â Â Fresh minced cilantro
Direcciones
- Preheat the oven to 450 F. Wrap the bacon around the outside of the circumference of the tenderloins and secure with toothpicks.
- Combine the cumin, chili pwdr, cayenne pepper, paprika, thyme, black pepper, cinnamon and salt and mix well. Brush the tenderloins with some of the oil and pat the seasoning mix onto both sides.
- Rub some oil into one or possibly two 9-inch cast iron pans and set them over high heat (open a window or possibly put on the exhaust fan because this creates a lot of smoke).
- Saute/fry the tenderloins for 2 min on each side and transfer them to a baking pan. Set them in the oven to finish cooking (about 10 min for rare, 12 min for medium rare and 14 min 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 possibly feta, and cilantro.
