Tenderloin Medallions La Joya

chef.alexande's picture

May. 01, 2011


For sauce
Dried chilies 1/2 Ounce (Mixed, Such As Guajillo, Pasilla And Ancho)
White onion 1 , sliced
Garlic 5 Clove (25 gm)
Tomatoes 1/2 Pound
Chopped thyme To Taste
Bay leaf 1
Ground cumin To Taste
Salt To Taste
Pepper To Taste
For tenderloin medallions
Cactus leaves 1 Pound
Beef tenderloin medallions 8
Scallions 4
Dried chilies 4
Plantains 2 , each cut lengthwise into 4 slices,1/4 inch
Corn oil 1/4 Cup (4 tbs)
Cilantro sprigs 4
Sesame seeds 1



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.

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 10 Minutes
Ready In: 10 Minutes