|Beef Tenderloin Mexicana|
Place steaks in wide, shallow dish. Combine lime juice, chili powder, 1 tablespoon oil, garlice, cumin and red pepper flakes in small bowl. Pour over steaks and rub to coat.
Heat remaining oil in large, heavy non-stick skillet over medium-high heat until hot. Add steaks and cook 4 minutes on each side for medium-rare. Transfer to serving platter and keep warm. Spoon sauce over steaks. Garnish as desired with cilantro sprigs and red bell pepper rings.
Creamy Cilantro Sauce:
* Chile powder is pure ground New Mexico Chile (can substitute ground Ancho or California chile)
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