Chorizo Stuffed Beef Tenderloin with Chipotle Cream Sauce
WHAT YOU NEED
- 1 cup Cacique® Crema Mexicana
- 3½ lbs. beef tenderloin
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. sherry vinegar
- 2 Tbsp. lemon juice
- 1 tsp. garlic pepper
- ½ cup fresh cilantro, chopped, (plus 2 tablespoons for garnish)
- ½ cup green onions, minced
- 2 cups beef broth
- 1 clove garlic, minced
- 1 shallot, minced
- 1 tsp. chipotle in adobo sauce, minced
- 1 tsp. tomato paste
- Salt and pepper to taste
- 1 cup Cacique® Enchilado, shredded
- 5 oz. Cacique® Longaniza Fresca
- ½ cup seasoned bread crumbs
- ½ cup yellow onion, chopped
- 1 clove garlic, minced
HOW TO MAKE IT
- Preheat oven to 500°F.
- Rub meat with the olive oil and then splash with vinegar and lemon juice. Continue to rub into beef, then sprinkle salt and pepper all over the meat. Cover beef on all sides with the cilantro and green onion, rubbing to coat. Place meat in a shallow pan and set aside in refrigerator for 1 hour.
- Chorizo and Enchilado Cheese Stuffing: Sauté Longaniza in large skillet over medium-high heat. After 4 minutes, add yellow onion and garlic. Cook, stirring frequently for 10 more minutes, remove from heat and let sit for 5 minutes. Add cheese and bread crumbs. Mix thoroughly.
- With an 8-inch knife, carefully pierce the meat in the center of one end. Cut a hole through that side as far into the fillet as the knife will allow. Turn to the other end and repeat this process, until the hole extends all the way through the fillet. Enlarge the hole forming a tunnel, being careful not to break through to the outside of the fillet. Using only small amounts at a time, stuff the Chorizo Stuffing into the cavity of the meat. Pack stuffing in tightly so it wont seep out during cooking.
- In a large oven-proof skillet, sear meat on all sides and place same skillet into hot oven. Cook 30 minutes or until meat thermometer reads 140°F. Pull from oven and set meat aside on board for 10 minutes.
- While beef is resting, reuse the same skillet. Add a small amount of beef broth over high heat and scrape pan to deglaze. Add remaining beef broth, garlic, shallot and tomato paste and bring to a rolling boil. Lower heat slightly and cook for 3 minutes to reduce broth. Add chipotle and Crema Mexicana, bring to a low simmer and remove from heat. To serve, slice beef into 1½-inch medallions and spoon sauce over. Garnish with fresh cilantro.
