Seared southwestern bacon wrapped beef tenderloin

1 servings

Ingredients

Quantity Ingredient
6 Thick pieces bacon
Four; (8-ounce) beef
; tenderloins, cut 1
; 1/2 inches thick
1 tablespoon Ground cumin
1 tablespoon Chili powder
½ teaspoon Cayenne pepper
1½ teaspoon Paprika
¼ teaspoon Dried thyme
¼ teaspoon Freshly ground black pepper
¼ teaspoon Ground cinnamon
1 tablespoon Kosher salt
2 tablespoons Vegetable oil
Red chili salsa; (See recipe)
12 Triangles toasted tortillas
12 smalls Black bean cakes; (See recipe)
Crumbled queso blanco or feta cheese
Fresh chopped cilantro

Directions

Preheat the oven to 450º F. Wrap the bacon around the outside of the circumference of the tenderloins and secure with toothpicks.

Combine the cumin, chili powder, cayenne pepper, paprika, thyme, black pepper, cinnamon and salt and mix well. Brush the tenderloins with some of the oil and pat the seasoning mixture onto both sides.

Rub some oil into one or two 9-inch cast iron pans and set them over high heat (open a window or put on the exhaust fan because this creates a lot of smoke).

Saut‚ the tenderloins for 2 minutes on each side and transfer them to a baking pan. Set them in the oven to finish cooking (about 10 minutes for rare, 12 minutes for medium rare and 14 minutes for medium depending on the thickness).

To present each portion, ladle some chili salsa on the bottom of the plate and set three triangles of toasted tortillas around the outside of the plate. Set a black bean cake on each of the toasted tortilla triangles and set the cooked tenderloin in the center of the plate. Sprinkle with queso blanco or feta, and cilantro.

Converted by MC_Buster.

Per serving: 522 Calories (kcal); 49g Total Fat; (81% calories from fat); 14g Protein; 10g Carbohydrate; 32mg Cholesterol; 6334mg Sodium Food Exchanges: ½ Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 8 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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