My boyfriend Jason came up with this recipe and it is so delicious I had to immediately pester him for all the details so that we could make it again! I have a feeling this one could become a staple and a crowd-pleaser in our house, just like the badass fish stew has! So, without further ado:
Beef Tenderloin with Barolo (Wine) & Poblano
Select a very lean beef tenderloin, and cut out the very small bits of fat, for an optimal texture and ease of consumption!
Marinate for four hours with:
salt & pepper; 4 cloves of garlic, pressed; 3 tablespoons of seeds and skin of Poblano (lots of seeds); 2 full cups of red wine covering the steak (we used leftover Barolo from the night before).
After the four hours of marinating (we did 2 hours marinating out at room temperature, then moved it to the fridge), remove and completely dry off the meat.
Put it in a dry pan at high heat, brown on both sides (2 minutes/side), moving it around constantly!
Lower heat: cook for 2 more minutes/side.
Add marinade back in, cook while taking it out and checking for optimal done-ness (approx 4 min).
Voila!
Good with quinoa or a grain, as well as sauteed onions and carrots.
Note: can continue to add more wine to the pan during the last stage of cooking, as it can continue to soak up more wine while cooking.
Best with an expensive cut of meat.
