Chile-Rubbed Tenderloin with Roasted Salsa Puree, Crumbled Feta and Avocado Relish
Southwestern chefs know how what to do with beef – from the famous Texas smoked brisket to flavorful grilled steak fajitas. But for more elegant fare, this Chile-Rubbed Tenderloin with “Roasted Salsa” Puree, Crumbled Feta and Avocado Relish packs loads of Southwestern flavor and can be the feature of a sophisticated dinner party menu.
A well-trimmed whole beef tenderloin is given a rub of Southwestern seasonings before being roasted. You can find prepared seasoning rubs in most supermarkets, and Emeril’s Southwest Essence was used when testing the recipe.
What is a Southwestern meal with out salsa? Here, salsa ingredients of Poblano chiles, plum tomatoes, onion and garlic are broiled and then pureed into a sauce with prepared reduced-sodium chicken broth. A bit of brown sugar and chopped cilantro round out the flavors.
You can serve the sliced tenderloin and puree over a bed of cooked yellow rice, or with the Cumin-Cheddar Mashed Potatoes and Southwestern Succotash recipes posted on this site.
Roasted Salsa Puree
Pour chicken stock into the baking sheet, scraping up any browned bits, then pour into the blender or food processor. Pulse until mixture is completely smooth, about 10 to 15 seconds. Pour into a saucepan, season with some salt and pepper, stir in brown sugar and simmer until slightly reduced. Stir in cilantro just before serving.
Place a puddle of sauce on each dinner plate. Slice beef into 1/2-inch thick slices and place 3 slices on top of the sauce on each place. Top steak with a dollop of avocado relish. Sprinkle crumbled feta around steak.
Makes 6 to 8 servings.
*Emeril’s Southwest Essence was used for testing purposes.