Popocatepetl Recipe

Inspired by Sazón

Time45m

Serves2

spicy black pepper crusted aged angus beef tenderloin / snow peas / red cabbage / jasmine rice

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Ingredients

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1
Prepare the Beef Tenderloin
Preheat your oven to 400°F (200°C). Pat the beef tenderloin dry with paper towels. Rub the beef with olive oil, then season generously with black pepper and sea salt on all sides.
2
Sear the Tenderloin
In a hot skillet over medium-high heat, sear the beef tenderloin for about 2-3 minutes on each side until a crust forms.
3
Roast the Tenderloin
Transfer the skillet to the preheated oven and roast for about 15-20 minutes for medium-rare, or until desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

4
Cook Jasmine Rice
While the beef is roasting, rinse the jasmine rice under cold water. In a saucepan, combine 1 cup of rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
5
Prepare Snow Peas and Red Cabbage
In a separate pot, bring water to a boil. Add snow peas and blanch for 2 minutes, then remove and plunge them into ice water to stop cooking. For the red cabbage, slice thinly and sauté in a pan with a little olive oil for 5-7 minutes until tender.

6
Serve
Slice the beef tenderloin into medallions. Plate with jasmine rice, snow peas, and sautéed red cabbage. Enjoy your Popocatepetl!