Serves: 4
Ingredients:
2 small tomatoes
4 (6-ounce) beef tenderloin steaks
2 yellow bell peppers, halved
3 jalapeno peppers, halved and seeded
4 (6-inch) corn tortillas
Burgundy Mole Sauce
Sweet Salsa
Pico De Gallo (recipes for all three follow)
Garnish: fresh cilantro sprigs
For the Burgundy Mole Sauce:
2 cups sliced Portobello mushrooms
8 garlic cloves, chopped
4 tablespoons olive oil
1 cup dry red wine
2 ½ cups beef broth
2 tablespoons semisweet chocolate morsels
For the Sweet Salsa:
2 green onions, chopped
2 small jalapeno peppers, diced
3 tablespoons chopped fresh cilantro
1 cup good quality salsa
3 tablespoons fresh lime juice (or to taste)
1 cup chopped avocado
For the Pico De Gallo:
1 cup diced jicama
½ English cucumber, peeled and thinly sliced
3 small oranges, sectioned
½ teaspoon pico de gallo seasoning
2 - 3 tablespoons lemon juice (or to taste)
2 yellow bell peppers, halved
Directions:
Cut a thin slice from top and bottom of onions and tomatoes; discard. Cut onions and tomatoes into 4 slices.
Grill onions, steaks, and peppers, covered with grill lid, over medium-high heat (350 to 400 degrees) for 10 minutes, turning after 7 minutes. Add tomatoes, and grill, turning occasionally, 3 minutes. Add tortillas, and grill 1 minute on each side or until crisp. Remove vegetables and tortillas; remove steaks (medium-rare), or continue grilling to desired degree of doneness.
Place tortillas on individual serving plates; top evenly with peppers, tomato, Burgundy Mole Sauce, steaks, and onion. Serve with Sweet Salsa and Pico de Gallo, and garnish with cilantro, if desired.
For the Burgundy Mole Sauce: Sauté sliced mushrooms and chopped garlic in hot oil until tender-crisp; drain. Stir in red wine and remaining ingredients. Bring mixture to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes.
Makes enough for four servings.
For the Sweet Salsa: Stir together green onion and remaining ingredients in a small bowl. Cover and chill.
Makes 2 cups.
For the Pico De Gallo: Stir together first 5 ingredients in a small bowl. Cover and chill at least 2 hours; spoon evenly into bell pepper halves.
Makes enough for four servings with some left over.
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