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Seared Southwestern Bacon Wrapped Beef Tenderloin
- Active Time 20m
- Total Time 35m
Makes 4 servings
- 6 thick pieces bacon
- Four (8-ounce) beef tenderloins, cut 1 1/2 inches thick
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1 tablespoon kosher salt
- 2 tablespoons vegetable oil
- 12 triangles toasted tortillas
- 12 small Black Bean Cakes
- Crumbled queso blanco or feta cheese
- Fresh chopped cilantro
Companion recipe: Black Bean Cakes
Preheat the oven to 450 degress F. Wrap the bacon around the outside of the circumference of the tenderloins and secure with toothpicks.
Combine the cumin, chili powder, cayenne pepper, paprika, thyme, black pepper, cinnamon and salt and mix well. Brush the tenderloins with some of the oil and pat the seasoning mixture onto both sides.
Rub some oil into one or two 9-inch cast iron pans and set them over high heat (open a window or put on the exhaust fan because this creates a lot of smoke).
Cook the tenderloins for 2 minutes on each side and transfer them to a baking pan. Set them in the oven to finish cooking (about 10 minutes for rare, 12 minutes for medium rare and 14 minutes for medium depending on the thickness).
To present each portion, ladle some chili salsa on the bottom of the plate and set three triangles of toasted tortillas around the outside of the plate. Set a black bean cake on each of the toasted tortilla triangles and set the cooked tenderloin in the center of the plate. Sprinkle with queso blanco or feta, and cilantro.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
1147 calories; 86g total fat; 187mg cholesterol; 2615mg sodium; 38g carbohydrates; 12g fiber; 55g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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