FOR THE MEAT
8 ounces tamarind concentrate
2 cups water
2/3 cups dark brown sugar, packed
1/4 cup tequila
1/4 cup corn oil
2 serrano chiles roughly chopped
5 garlic cloves, smashed
4-6 six ounce Texas beef tenderloin filets
Stir together all of the ingredients except the meat in a bowl. Place the tenderloins in an extra large zipper bag and pour in the liquid. Coat the meat well, squeeze out the air and seal. Refrigerate for 24 hours.
FOR THE SALSA
1 cup pumpkin seeds (pepitas), toasted in the oven
3 tablespoons sherry vinegar
2 green onions, sliced
4 oz (nt.wt.) crumbled Gorgonzola cheese
2 tablespoons olive oil
1 bunch of cilantro leaves, chopped
1 jalapeño, seeded, minced
2 garlic cloves, minced
Juice of 1 lime
Salt, to taste
Carefully combine all of the ingredients in a bowl — do not over mix. Taste and add salt if you think it needs it. Refrigerate overnight to allow the flavors to develop (the flavor is very different the next day). Serve at room temperature atop the tenderloin.
To assemble the dish remove the fillets from the marinade, season each side with salt and pepper, and sauté in hot corn oil on each side for four minutes (watch the meat carefully because the marinade may burn). Finish cooking the meat in a 350oF. oven for 4-10 minutes depending on the desired doneness. Serve topped with the Gorgonzola salsa.
Serves four to six
Recipe created by Chef Michael H. Flores •
©2009 Mis En Place, LLC
210.545.CHEF (2433) • www.cookwithmichael.com