|Dried chilies||1/2 Ounce (Mixed, Such As Guajillo, Pasilla And Ancho)|
|White onion||1 , sliced|
|Garlic||5 Clove (25 gm)|
|Chopped thyme||To Taste|
|Ground cumin||To Taste|
|For tenderloin medallions|
|Cactus leaves||1 Pound|
|Beef tenderloin medallions||8|
|Plantains||2 , each cut lengthwise into 4 slices,1/4 inch|
|Corn oil||1/4 Cup (4 tbs)|
1)To prepare sauce, boil together chilies, onion, garlic, tomatoes, thyme, cumin, bay leaf, salt and pepper until chillies are tender.
2)Make a puree of the mixture using a food processor.
3)Boil this puree and simmer to thicken.
4)Season with salt and pepper according to taste and strain. Keep warm.
5)To prepare tenderloin medallions, cut cactus leaves into 1 ½ inch round and one leaf of 1 inch diamonds for garnish.
6)Grill seasoned beef.
7)Grill chilies, cactus round and scallions. The plantain is fried in oil.
8)On serving plate, place 3 cactus diaminds and 2 plantain slices on one side. On the other side place 2 cactus rounds, top with a medallion each. Drizzle sauce over medallions. Grilled chili and grilled scallion are placed in between medallions.
9)Garnish with cilantro and serve hot sprinkled with sesame seeds.