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Sunday, June 14, 2009

Chimichurri Beef Tenderloin Amuse

A sort of knock-off of my lunch steak sandwich, this amuse has a ton of flavor. I cubed some beef tenderloin, rubbed it with garlic and cumin, then grilled it. Then I took our version of chimichurri (with cilantro and pepitas) topped the beef and finished it in the oven. It is cooked to a nice medium, which takes no time due to the size of the portion. A simple sourdough crostini, mango pico de gallo and an avocado puree round of this one bite course.