Churrasco of Beef Tenderloin


Yields: 6 servings

Ingredients for Churrasco of Beef Tenderloin

1 T garlic, minced
3 ea bay leaves
1/4 C red wine vinegar
1 T chili powder
3 ea jalapenos, rough chopped
1/2 C Opal basil chiffonade
1 C basil chiffonade
3/4 C olive oil
2 ea shallots, minced
1 lb crab meat
1/2 ea red onion, small diced
1 ea red and yellow peppers,
small diced
2 T mayonnaise
3 T cilantro, minced
1 T chipolte adobe juice
2 T ketchup
1 T lemon juice
dash habanero sauce or hot sauce
6 ea 8 oz fillet mignons,
spiral cut (butterflied)

Method for Churrasco of Beef Tenderloin

• Puree the first 5 ingredients to form the base for the chimichurri, fold in the next 5 ingredients, season then pulse for 1 second with the immersion blender. Set aside for service.
• Combine the ingredients for the spicy crab salad and season.
• Set aside cold until service.
• Grill the steaks to the desired temperature.
• Plate and top with chimichurri and serve the crab salad as side along the steak.

Scottsdale, 6902 East Greenway Parkway, Scottsdale, AZ, 85254