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Tenderloin of Beef with Ancho Chili Aioli
RecipeBeef Cuts
Tenderloin of Beef with Ancho Chili Aioli
Roasted, thinly sliced beef tenderloin, served with Ancho Chile Aioli.
Yield: 24 servings
1. Prepare ancho chili aioli: Whisk yolks until pale yellow. Drizzle in oil, whisking constantly. Mix in broth, vinegar, lime juice, shallots and garlic.

Add ancho puree, chili powder, salt, cayenne and paprika; mix thoroughly. Cover and refrigerate.
Egg yolks3
Olive oil2 1/4 cups
Chicken broth6 tablespoons
Water6 tablespoons
Red wine vinegar3 tablespoons
Fresh lime juice1 tablespoon
Small shallots, minced3
Garlic cloves, minced3
Dried ancho chilies, softened in boiling water, drained and pureed6
Chili powder1 1/2 teaspoons
Salt1 1/2 teaspoons
Cayenne pepper3/4 teaspoon
Paprika3/4 teaspoon
2. Prepare beef: Heat oven to 450°F. On stove top brown beef on all sides in oil.

3. Roast in oven 25 to 30 minutes.

4. Season with salt and pepper; keep hot.

5. For each serving: Plate 3 ounces thinly sliced beef. Serve with 2 ounces ancho chili aioli.
Beef Tenderloin, trimmed (IMPS/NAMP 189)6 pounds
Vegetable oil1 1/2 tablespoons
Salt1 1/2 teaspoons
Ground black pepper3/4 teaspoon

397.14 cal calories; 1636.17 IU vitamin A; 24.43 g protein; 3.24 mg vitamin C; 0.09 mg thiamin-B1; 0.30 mg riboflavin-B2; 3.27 mg niacin-B3; 2.58 g carbohydrates; 3.59 mg iron; 421.16 mg potassium; 32.16 g total fat; 97.23 mg cholesterol; 345.57 mg sodium;

Nutrition information per serving: 374 calories; 29 g fat(6 g saturated fat; 18 g monounsaturated fat); 92 mg cholesterol; 360 mg sodium; 3 g carbohydrate; 1.0 g fiber; 25 g protein; 7.4 mg niacin; 0.7 mg vitamin B6; 1.4 mg vitamin B12; 2.3 mg iron; 29.4 mg selenium; 4.6 mg zinc; 110.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron
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