Medallions of Beef with Roasted Corn and Black Bean Salsa and Ancho Chipotle Sauce
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 20.00 | Tenderloin , beef, medallions, 2.5 oz. each | |
| 10.00 | floz | HELLMANN'S® REAL ANCHO CHIPOTLE SAUCE 2 / 1 GALLON JUGS 2 x 1 GA |
| SALSA: | ||
| 4.00 | Corn, yellow , on the cob | |
| 9.00 | tsp | Jalapeño Pepper , 2 whole, fine dice |
| 4.00 | oz | Bell pepper, green , small dice |
| 4.00 | oz | Bell pepper, red , small dice |
| 1.00 | oz | Oil |
| 20.00 | oz | Black beans , cooked |
| 1.00 | oz | Red wine vinegar |
| Kosher salt and black pepper to taste | ||
| BROWN SAUCE: | ||
| 8.00 | oz | mirepoix (carrot, celery, onion) |
| 1.00 | tbsp | Tomato paste |
| 2.00 | cup | Red wine |
| 4.00 | x | Thyme , sprigs |
| 40.00 | Peppercorns, black | |
| 1.00 | qt | Knorr Ultimate Roasted Beef Base 6 x 1 Lb, prepared |
| Cornstarch , as needed | ||
| SPINACH: | ||
| 30.00 | oz | Spinach , fresh |
| 3.00 | cl | Garlic , chopped |
| Kosher salt and black pepper to taste |
Preparation
1. Season and grill beef tenderloins to medium rare. Set aside.
2. Saute spinach with garlic. Season with salt and pepper.
3. Make a pool of brown sauce on plate. Place 4 oz. salsa on plate in center. Surround with spinach.
4. Place beef medallions on top of salsa.
5. Drizzle Ancho Chipotle Sauce over the top.
SALSA:
1. Roast corn in the husk. Cut kernels from the cob.
2. Saute peppers in oil until tender.
3. Add corn and black beans and vinegar. Simmer 2 minutes.
4. Season to taste.
BROWN SAUCE:
1. Caramelize mirepoix.
2. Add tomato paste and brown.
3. Deglaze with wine - add thyme. Reduce almost sec or dry.
4. Add Knorr Beef Base. Simmer 5 minutes.
5. Add cornstarch to thicken. Strain and hold.
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