Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Zutaten für 2 Portionen Menge anpassen
die Zutaten:
1/3 TasseDried black beans; washed, picked over
2 Tassewater
3 ScheibeBacon; cut 1/2" wide strips
1/2 onions diced
 black pepper freshly ground
Eight-ounce Beef tenderloin fillets
2 Teelöffelvegetable oil
1 Esslöffelbutter unsalted
 === Garnish ===
1 BundScallions; white and light green parts, thinly sliced
Red jalapeno chiles; stemmed, seeded,
 And julienned
 Juice of 1 lime
die Zubereitung:

Place the beans and water in a medium saucepan. Bring to a boil, reduce to a simmer and cook, covered, until soft throughout, about 1 hour and 15 minutes. Remove from the heat. Fry the bacon in a medium skillet over low heat until golden. Spoon off excess fat. Add the onion and saute until lightly golden. Add the beans with their liquid, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for 2 minutes longer. The mixture should remain thin and soupy. Keep warm. This may be prepared a day or 2 in advance and refrigerated. Reheat before serving. To flatten the steaks, coat four 15- by 12-inch sheets of plastic or parchment paper with 1/2 teaspoon of the oil each. Sandwich each tenderloin, with the grain running vertically, between two sheets (with the oiled side facing the meat). Flatten each one with the flat side of a heavy cleaver or mallet, using steady even sweeping strokes from the center out as you would roll pie dough, until the steak is a thin oval of about 14- by 10-inches. It will take about 5 minutes per steak. Preheat a lightly oiled very large nonstick skillet or cast iron pan. Peel the paper off the steaks and season all over with salt and pepper. Sear, one at a time, in the hot pan 30 to 40 seconds per side. Coat each of two large serving plates (platters would be great) with the warm bean mixture. Top each with a hot steak. Prepare the garnish by melting the butter in a small hot skillet over medium-high heat. Saute the scallions and jalapenos with salt and pepper to taste and the lime juice for 1 minute. Sprinkle over the steaks. Serve immediately. This recipe yields 2 servings.


from their Web-Site - http://www. Foodtv. Com

Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com

Anmerkungen zum Rezept: