7oz Usda Beef Tenderloin Filet Recipe
Mojo Rojo, Garlic Toum, Crispy Artichoke
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Ingredients
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Beef Tenderloin
Mojo Rojo
Garlic Toum
Crispy Artichoke
Method
Beef Tenderloin
- 1
Prepare the Beef
Season the beef tenderloin filet with salt and black pepper. Drizzle olive oil on both sides and let it marinate for at least 30 minutes at room temperature.
- 2
Cook the Beef
Preheat a skillet over medium-high heat. Once hot, add the beef tenderloin filet and sear for 4-5 minutes on each side for medium-rare, adjusting the time for desired doneness. Remove from heat and let rest for 5 minutes before slicing.
Mojo Rojo
- 3
Prepare the Mojo Rojo
In a blender, combine red bell pepper, garlic, olive oil, red wine vinegar, paprika, cumin, and salt. Blend until smooth. Adjust seasoning to taste. Set aside.
Garlic Toum
- 4
Make the Garlic Toum
In a food processor, combine garlic cloves, egg white, lemon juice, and salt. Blend until smooth. While the processor is running, slowly drizzle in olive oil until the mixture is thick and creamy. Adjust seasoning if necessary.
Crispy Artichoke
- 5
Prepare the Artichokes
Rinse and drain the artichoke hearts. Pat them dry. Set up a breading station with flour, beaten egg, and breadcrumbs mixed with salt and pepper.
- 6
