Beef medallions with jalapeno relish - bon appetit

4 servings

Ingredients

Quantity Ingredient
½ cup Water
¼ cup Sugar
1 tablespoon Cider vinegar
4 ounces Fresh jalapeno chilies, seeded, thinly sliced (about 6 large)
¼ cup Thinly sliced onion
1 teaspoon Mustard seeds
¼ cup Matchstick-size strips red bell pepper
¼ cup Matchstick-size strips yellow bell pepper
¼ cup Thinly sliced carrot
8 1/3-inch-thick beef tenderloin slices (about 2 oz each)
2 teaspoons Vegetable oil
Fresh cilantro sprigs (opt.)

Directions

Combine water, sugar and vinegar in small saucepan and bring to boil.

Add chilies, onion and mustard seeds and cook 3 minutes, stirring occasionally. Add bell peppers and carrot and stir 2 minutes. Cool.

Cover and refrigerate. (Relish can be prepared 1 day ahead. Bring to room temperature before using.) Sprinkle beef slices with salt and pepper. Lightly brush large nonstick skillet with 2 t oil and heat over high heat. Add beef and sear until brown, about 1 minute per side. Arrange 2 beef slices on each of 4 plates; surround with small spoonfuls of relish. Garnish with cilantro sprigs, if desired.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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