Food & Wine Festival 2000 - Chile
Beef Tenderloin with Chilean Salsa and Roasted Potatoes
Beef Tenderloin with Chilean Salsa and Roasted Potatoes

4 T. canola oil
4 beef tenderloins, 2 oz. slices
2 T. salt
1 T. pepper
1/2 C. Chilean Salsa
2 medium roasted red skin potatoes

Heat oil in saute pan. Saute beef in the pan for 2 minutes on each side. Serve with roast potatoes and Chilean Salsa.

Chilean Salsa

2 whole tomatoes, diced
12 cloves garlic, minced
2 jalapeno peppers, minced
1 T. sea salt
1 onion, diced
1/2 T. balsamic vinegar
1/2 bunch cilantro, chopped
1/2 C. olive oil

Dice tomatoes and onions. Mince garlic and the jalapeno peppers. Combine with remaining ingredients in a mixing bowl and mix well.

Roasted Potatoes

8 red bliss potatoes
3 T. olive oil
1/4 T. Italian seasoning
salt and pepper to taste

Cut potatoes in half and place in a bowl. Toss all of the ingredients together. Place the potatoes on a sheet tray lined with parchment paper. Bake at 350 degrees F for 30 minutes.

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