Beef Tenderloin with Spicy Latin Sauces Recipe

Name: Beef Tenderloin with Spicy Latin Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons aji panca (red chile) paste or red hot sauce (see Note); 2 1/2 tablespoons sake; 2 tablespoons rice vinegar; 1 garlic clove, minced; 1/2 teaspoon ground cumin; 1/4 teaspoon dried oregano; Sea salt and freshly ground pepper; 1/4 cup grapeseed oil, plus more for cooking; 1 tablespoon aji amarillo (yellow chile) paste or Scotch Bonnet hot sauce (see Note); 1 1/2 teaspoons soy sauce; 1 1/2 teaspoons fresh lemon juice; 1 1/2 teaspoons fresh yuzu juice or orange juice; 2 tablespoons unsalted butter; 2 large leeks, white and tender green parts only, cut into 1/2-inch pieces; 4 beef tenderloin steaks, about 1 inch thick

Servings: persons

1 1/2 tablespoons aji panca (red chile) paste or red hot sauce (see Note)
2 1/2 tablespoons sake
2 tablespoons rice vinegar
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
Sea salt and freshly ground pepper
1/4 cup grapeseed oil, plus more for cooking
1 tablespoon aji amarillo (yellow chile) paste or Scotch Bonnet hot sauce (see Note)
1 1/2 teaspoons soy sauce
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons fresh yuzu juice or orange juice
2 tablespoons unsalted butter
2 large leeks, white and tender green parts only, cut into 1/2-inch pieces
4 beef tenderloin steaks, about 1 inch thick

1
Preheat the oven to 400.
2
In a small bowl, whisk the aji panca with the sake, vinegar, garlic, cumin and oregano and season with salt and pepper.
3
Add 2 tablespoons of the grapeseed oil.
4
In another small bowl, whisk the aji amarillo with the soy sauce, lemon juice, yuzu juice and the remaining 2 tablespoons of oil.
5
Melt the butter in a medium skillet.
6
Add the leeks, season with salt and pepper and cook over moderate heat, stirring frequently, until tender, about 8 minutes; keep warm.
7
Heat a cast-iron skillet.
8
Brush the steaks with oil and season generously with salt and pepper.
9
Cook over high heat, turning once, until browned, about 7 minutes.
10
Transfer the skillet to the oven and roast the steaks for about 5 minutes for medium-rare meat.
11
Spoon the leeks onto plates and top with the steaks.
12
Spoon both sauces on either side of the steaks and serve right away.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 tablespoons aji panca (red chile) paste or red hot sauce (see Note), 2 1/2 tablespoons sake, 2 tablespoons rice vinegar, 1 garlic clove, minced, and more.

Yes, Beef Tenderloin with Spicy Latin Sauces falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Tenderloin with Spicy Latin Sauces

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