| Rezept: |
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!
| 4 | 5-ounce beef tenderloin steaks |
| 2 Esslöffel | Lime juice; (fresh) |
| 2 Esslöffel | chilli powder |
| 2 Esslöffel | Vegetable oil;; (divided) |
| 2 Teelöffel | Garlic minced |
| 1/4 Teelöffel | Cumin ground |
| 1/4 Teelöffel | Red pepper flakes; crushed |
| 1 | Single cilantro; (fresh) |
| 1 | Single red bell pepper rings or strips; for garnish; (optional) |
| 1 Dose | (4 ounce) green chiles; chopped |
| 1/2 Tasse | whipping cream |
| 1/2 Tasse | sour cream |
| 1 Esslöffel | cilantro Fresh, chopped |
|
Place steaks in wide, shallow dish. Combine lime juice, chili powder, 1 tablespoon oil, garlice, cumin and red pepper flakes in small bowl. Pour over steaks and rub to coat.
Heat remaining oil in large, heavy non-stick skillet over medium-high heat until hot. Add steaks and cook 4 minutes on each side for medium-rare. Transfer to serving platter and keep warm. Spoon sauce over steaks. Garnish as desired with cilantro sprigs and red bell pepper rings.
Creamy Cilantro Sauce: Place chilies in blender and puree until smooth. Combine with whipping
cream in small saucepan over medium-low heat and bring to a gentle boil.
Whisk in sour cream and cilantro. Cook until just heated through.
|
|
Anmerkungen zum Rezept:
|
