BEEF TENDERLOIN Ingredients For the beef tenderloin and sauce • 4 filet mignon, 7 ounces (200 g) each • ½ tablespoon olive oil • 2 tablespoons butter • ½ cup Bacanora liquor • 1 cup veal demi-glace • 2 tablespoons heavy cream • 4 rosemary sprigs • Salt and pepper to taste
Directions
Roasted potatoes and asparagus • 3 guajillo chili peppers, seeded • 1 garlic clove • ¼ white onion • 1 bay leaf • 1 thyme sprig • 1 clove • 12 spring potatoes • 2 tablespoons olive oil • 20 asparagus • 4 bacon strips • Mesquite smoked salt • Salt and pepper to taste
Beef tenderloin and sauce Marinate the beef tenderloins with salt, pepper, olive oil, and butter. Heat a sauté pan and cook beef for 2 minutes per side. Flambé with the Bacanora liquor and reduce until dry. Add demi-glace and continue cooking until desired degree of doneness is achieved. Remove the filets and keep warm. In the same sauté pan, add the cream and cook for 3 minutes. Season to taste. Roasted potatoes and asparagus In a saucepan with a small amount of water, cook the guajillo chili peppers, one garlic clove, onion, bay leaf, thyme sprig, clove, salt, and pepper for 5 minutes. Purée in a blender and strain. Cook potatoes until soft in salted water, chill them in ice water and strain. Rub potatoes with guajillo sauce. Season with salt and pepper. Add olive oil and roast until golden brown in a sauté pan. Rub asparagus with olive oil, smoked salt, and pepper. Cook them on the grill. Prepare 4 bouquets of asparagus with 5 spears each by wrapping with bacon strips. Sear bouquet in a sauté pan on all sides to ensure bacon is cooked. To serve Serve the sauce on the bottom of the dish, place the filet mignon on top and accompany with the potatoes and asparagus. Decorate with rosemary.
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