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Passover Seared Beef Tenderloin With Cheese Topping And El Vocho

The.Curious.Cook's picture
Ingredients
  Jalapeno pepper slices 2
  Capers 1⁄4 Cup (4 tbs), rinsed and drained
  Baguette loaf 1 , sliced into serving portions
  Tequila 3 Ounce
  Mint leaves 10 Medium
  Cilantro leaves 10 Medium
  Jalapeno peppers 2 Medium, slices
  Pineapple juice 3 Ounce
  Beef tenderloin 1 Pound, frozen for at least 30 minutes
  Shallots 2 Medium
  Baby arugula 2 Cup (32 tbs)
  Goat cheese 4 Ounce (Room Temperature)
  Capers 1⁄4 Cup (4 tbs), rinsed, drained
  Lemon 1 Medium
  Olive oil 2 Teaspoon
  Sea salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Baguette 1 , sliced into serving portions (Loaf)
  Truffle oil 1 Teaspoon
Directions

MAKING
1) To make El Vocho, in a blender jar add mint, cilantro, jalapeno peppers and pineapple juice and blend until smooth.
2) Pour tequila in two glasses and then pour pineapple juice mixture in other set of glasses.
3) To make beef tenderloin, in a fry pan heat oil and sear tenderloin for 2 minutes on each side. Remove from heat.
4) To make topping, in a bowl, mix together cheese and capers.
5) Apply a coat of olive oil on the bread slices and broil them on high heat for a minute.
6) Place arugula on it and then place thinly sliced tenderloin.
7) Top it with cheese topping and few drops of truffle oil.
SERVING
8) To serve El Vocho, serve tequila and pineapple shooter together.
9) Serve the plated beef tenderloin with cheese topping.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Appetizer
Taste: 
Savory
Method: 
Searing
Occasion: 
Passover
Ingredient: 
Beef
Restriction: 
Kosher
Cook Time: 
10 Minutes
This is a video which will definitely give you ideas for some food and drink preparation for the Passover. The curious cook prepares Passover Seared Beef Tenderloin with Cheese Topping and El Vocho to mark the occasion. Watch the video for the recipe.

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