Palomilla de Res (Seared Beef Tenderloin with sautéed bell peppers and onions, poblano rajas, and cognac-black peppercorn jus) recipe is courtesy of Chef Richard Sandoval
Recipe serves 4-6 people.
- 2# beef tenderloin filet, trimmed of fat and cut into thick medallions
- 1ea red bell pepper, thick julienne
- 1ea yellow bell pepper, thick julienne
- 1ea green bell pepper, thick julienne
- 1ea poblano pepper, roasted, thick julienne
For the sauce:
- 4oz red wine vinegar
- 1/2oz chopped garlic
- 1ea small piece of ginger, peeled and finely chopped
- 1/2pc serrano or jalepeno chile, finely chopped
- 1qt veal stock or brown chicken stock
- Mae ploy sweet chile sauce
- Cracked black pepper
To make the sauce:
Saute the garlic, ginger, and serrano with a touch of oil, then add vinegar. Reduce by half, then add the stock. Simmer until thickened and reserve.
To assemble the dish:
Season the meat with salt and pepper. Sear in a pan over high heat, about one minute on each side. Remove the meat from the pan, and add the peppers, onions, and rajas. When the vegetables become al dente, arrange on a serving tray. Put the pan back over the heat, and deglaze with the cognac. Add the sauce, a couple pinches of black pepper and a few spoonfuls of mae ploy chile sauce.
Slice the meat, arrange over the peppers, and pour sauce onto sliced meat.