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.

YIELD servings 4

PREP TIME minutes :30

BAKE TIME hour:minutes 1:30

DIFFICULTY intermediate 2/3

TRY THIS DISH AT SAMBA, CAFÉ DEL LAGO, & BALCHÉ

AT VIDANTA ACAPULCO

Ingredients ARTICHOKE DIP 47 ENTRÉE - SEA

Cream: • 1 tbsp. olive oil • 1 garlic clove, chopped • 1/4 onion, chopped • 3/4 cup sour cream • 6 tbsp. cream cheese • Salt and pepper to taste

Directions

Dip: • 2 tbsp. olive oil • 1-1/2 cup fresh spinach, coarsely chopped • 15 Kalamata olives, cut in halves • 16 sun-dried tomatoes, chopped • 8 artichoke hearts, cut in quarters • 1 cup Gouda cheese, grated • 250 g (9 oz) Brie cheese, sliced

Cream: Heat oil in a sauté pan, add garlic and onion; cook until tender. Blend together cream cheese and the sour cream. Add blended cream to the sauté pan and cook for 3-4 minutes. Reserve.

Dip: Preheat the oven to 180 °C (350 °F). Heat the olive oil in a sauté pan, add the spinach, Kalamata olives, sun-dried tomatoes, and artichokes. Cook for 5 minutes. Add cream and Gouda cheese, mix gently and cook until smooth and cheese has molten. Remove from the stove, and add the basil sprigs. Spread 1 tablespoon of olive oil on the pita bread, sprinkle with oregano, and cook on the grill until golden. Serve dip in 2 bowls, and top them with the Brie cheese slices; bake in the oven until cheese melts. Decorate each bowl with a rosemary sprig and half a cherry tomato. Accompany with pita bread cut into triangles.

Chef’s Tip: When cooking the dip, mix gently in order to prevent artichokes from losing their shape. SEA BASS FILET Recipe on page 53

YIELD 4 servings

PREP TIME 1 hr. 20 mins.

COOK TIME 1 hr. 30 mins.

DIFFICULTY expert