Text 33806, 62 rader
Skriven 2013-02-18 05:59:14 av Dave Drum (1:261/38)
Ärende: Chile 2224
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crusted Tenderloin w/Chipotle Onions
 Categories: Beef, Chilies, Herbs
      Yield: 10 Servings

      1 tb Juniper berries
      1 tb Coriander seed
      1 tb Dried oregano
  1 1/2 ts Black peppercorns
    1/2 ts Kosher salt
      5    Whole allspice
      2    Whole cloves
  1 1/2 tb Chopped pecans
      4    Cloves garlic, chopped
      5 lb Beef or buffalo tenderloin;
           - fat trimmed, rolled, and
           - tied
      1    Canned chipotle chile
    1/2 lb Onion; thin sliced
      1 tb Salad oil
      2 c  Beef broth
           Salt & pepper

  In a blender, finely grind juniper berries, coriander,
  oregano, peppercorns, kosher salt, allspice, cloves, and
  pecans. Add the garlic and whirl to form a paste.

  Rub seasoning paste all over tenderloin. Set meat on a
  rack in a 12- by 17-inch roasting pan. Roast in a
  425øF/220øC oven for 20 minutes.

  Meanwhile, rinse chipotle chile, discard the seeds and
  veins, and mince.

  Mix onion slices with oil and put in roasting pan around
  meat (not on rack). Continue to cook until a thermometer
  inserted in center of the thickest part of meat registers
  130øF/55øC for rare, 30 to 40 minutes longer.

  Transfer roast to a platter and let rest in a warm place
  10 to 15 minutes (to allow juices to settle and meat to
  firm slightly for neater slicing).

  Skim and discard any fat from drippings in roasting pan.
  Add minced chipotle and broth to onions in pan. Set pan
  over high heat and scrape browned bits free, stirring
  until mixture boils vigorously. Pour into a bowl.

  Slice meat and offer chipotle-onion sauce to spoon over
  portions. Add salt and pepper to taste.

  From: Pam Oakes

  Uncle Dirty Dave's Archives

MMMMM

... Nutrition makes me puke. - Jimmy Piersall

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)