Recipe courtesy of Graham Kerr
Puntas de Filete Sonorense
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 687
- Total Fat
- 51
- Saturated Fat
- 21
- Carbohydrates
- 21
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 38
- Cholesterol
- 177
- Sodium
- 1142
Ingredients
Clarified butter
1 medium onion, finely sliced
1 green bell pepper, cut in 1/4-inch strips
6 ounces button mushrooms, stems removed, finely sliced
Freshly ground salt, to taste
Freshly ground white pepper, to taste
1 1/2 pounds beef tenderloin tips, trimmed and cut into 1/2-inch slices
Freshly ground black pepper, to taste
1 medium onion, finely diced
1 serrano chili, seeded and finely chopped
1/4 cup port
1 (7-ounce) can pimento, diced
2 medium tomatoes, blanched, peeled, seeded and cubed
1 avocado
1/2 lime, juiced
1-ounce salted butter
Directions
- Heat 1 tablespoon clarified butter in small frying pan over medium-low heat. Add sliced onion and brown. Place green pepper and mushrooms on top of onion slices. Season generously with salt and white pepper. Continue cooking very slowly.
- Heat 1/8 cup clarified butter in a large frying pan on high heat. Add pieces of beef and toss in butter. Season with salt and black pepper. Cook for 5 minutes, then remove meat pieces from sauce and place on a plate. Deglaze pan with diced onion, chili and port on high heat for a couple minutes. Add pimento and continue to cook liquid down. Stir in tomatoes. Add beef to sauce and stir to coat well. Remove beef to serving platter.
- Scoop out avocado flesh in balls. Pour lime juice over avocado to prevent discoloration. Add to vegetables in small frying pan; season with white pepper. Combine all this well with reserved meat.
- Whisk butter into sauce and pour over meat and vegetables to serve.