Recipe - Beef Tenderloin Mexicana

4 5ounce beef tenderloin
steaks
2 tablespoon Lime juice; (fresh)
2 tablespoon Chili powder
2 tablespoon Vegetable oil;; (divided)
2 teaspoon Garlic; minced
One fourth teaspoon Cumin; ground
One fourth teaspoon Red pepper flakes; crushed
1 Single cilantro; (fresh)
1 Single red bell pepper rings
or strips; for garnish;
(optional)

CRAMEY CILANTRO SAUCE
1 cn (4 ounce) green chiles;
chopped
One half cup Whipping cream
One half cup Sour cream
1 tablespoon Fresh cilantro; chopped

Place steaks in wide, shallow dish. Combine lime juice, chili powder,
1 tablespoon oil, garlice, cumin and red pepper flakes in small bowl.
Pour over steaks and rub to coat.

Heat remaining oil in large, heavy nonstick skillet over mediumhigh
heat until hot. Add steaks and cook 4 minutes on each side for
mediumrare. Transfer to serving platter and keep warm. Spoon sauce
over steaks. Garnish as desired with cilantro sprigs and red bell
pepper rings.

Creamy Cilantro Sauce:
Place chilies in blender and puree until smooth. Combine with whipping

cream in small saucepan over mediumlow heat and bring to a gentle
boil.

Whisk in sour cream and cilantro. Cook until just heated through.

Posted to CHILEHEADS DIGEST by "Harry Jones" hajones@swbell.net on
Feb 2, 1999, converted by MM_Buster v2.0l.