1-1/2 lbs. beef tenderloin, cut into one inch cubes
1 white onion, thinly sliced, (I used 1/2)
1 poblano pepper, seeded, sliced thinly
3 cloves garlic, sliced (I used 2)
1 can (14.5 oz) diced fire roasted tomatoes
2 Tbl Worcestershire sauce
1 chopped chipotle pepper
1-2 Tbl. Adobo Sauce (see recipe below)
Heat 1 Tbl. olive oil in skillet over high heat. Brown the beef about 4
minutes. Transfer to a bowl. Add 1 Tbl. olive oil to pan. Add
onions and poblano,, cook over high heat until crisp tender, about 5
minutes. Add garlic and cook one minute more.
Add the tomatoes, Worcestershire sauce, chipotle pepper and adobo
sauce, and cook until reduced by half. Return meat to skillet, simmer
over low heat until meat is done to your liking. Serve over rice and
Adobo sauce recipe - 2 Tbl. tomato paste, 1 Tbl. Cider Vinegar, 1/2
tsp. cumin, 1/2 tsp. smoked paprika, dash of cayenne pepper, pinch
of oregano, garlic powder and salt. Taste and adjust to your own heat.
This was a winnow! The beef tenderloin was expensive, but really worth
it. I made the adobo sauce because I could, or just buy it.
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