|Jalapeno pepper slices||2|
|Capers||1/4 Cup (4 tbs) , rinsed and drained|
|Baguette loaf||1 , sliced into serving portions|
|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|
|Baby arugula||2 Cup (32 tbs)|
|Goat cheese||4 Ounce (Room Temperature)|
|Capers||1/4 Cup (4 tbs) , rinsed, drained|
|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|
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.
8) To serve El Vocho, serve tequila and pineapple shooter together.
9) Serve the plated beef tenderloin with cheese topping.