• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, B6, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. Clarified butter - as needed

  2. 1 Onion - finely sliced (medium)

  3. 1 Green bell pepper - cut 1/4" strips

  4. 6 oz 170g Button mushrooms - stems removed,

  5. Finely sliced Salt - to taste

  6. Freshly-ground white pepper - to taste

  7. 1 1/2 lbs 681g / 24oz Beef tenderloin tips - trimmed, and Cut into 1/2" slices

  8. Freshly-ground black pepper - to taste

  9. 1 Onion - finely diced (medium)

  10. 1 Serrano chile - seeded, and 1/4 cup 59ml Port

  11. 1 Pimento - (7 oz) - diced

  12. 2 Tomatoes - blanched, peeled, (medium)

  13. Seeded and cubed 1 Avocado

  14. 1/2 Lime - juiced

  15. 1 oz 28g Salted butter

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon clarified butter in small frying pan over medium-low heat. Add sliced onion and brown. Place green pepper and mushrooms on top of onion slices. Season generously with salt and white pepper. Continue cooking very slowly.

  2. Heat 1/8 cup clarified butter in a large frying pan on high heat. Add pieces of beef and toss in butter. Season with salt and black pepper. Cook for 5 minutes, then remove meat pieces from sauce and place on a plate.

  3. Deglaze pan with diced onion, chile and port on high heat for a couple minutes. Add pimento and continue to cook liquid down. Stir in tomatoes. Add beef to sauce and stir to coat well. Remove beef to serving platter.

  4. Scoop out avocado flesh in balls. Pour lime juice over avocado to prevent discoloration. Add to vegetables in small frying pan; season with white pepper. Combine all this well with reserved meat.

  5. Whisk butter into sauce and pour over meat and vegetables to serve.

  6. This recipe yields 4 servings.


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