Pan-seared Petite Tender in a tequila-chile-citrus pan sauce, sliced and served on a salt-rimmed plate with Pico de Gallo salsa and a slaw of crisp tortilla strips, cabbage and sweet peppers.
Yield: 24 servings
|Margarita Sauce:|| |
1. To make Margarita Sauce: Combine all ingredients, except lime and lemon juices, in blender container; puree. Transfer to large bowl; whisk in lime and lemon juices. Cover and refrigerate. Whisk before each use. Yield: about 4 ½ quarts.
|Shallots, minced||1 1/2 pounds|
|Tequila||2 2/3 cups|
|Chopped fresh cilantro||1 cup|
|Serrano peppers, seeded, chopped||1 - 1 1/2oz. ounces|
|Minced garlic||2 tablespoons|
|Ground cumin||1 tablespoon|
|Fresh lime juice||6 cups|
|Fresh lemon juice||5 1/3 cups|
|Tumbleweed Salad Mix:|| |
2. To make Tumbleweed Salad Mix: Combine ingredients in bowl; toss lightly. Cover and refrigerate. Yield: about 6 quarts.
|Green cabbage, julienned||12 ounces|
|Red cabbage, julienned||12 ounces|
|Red bell peppers, julienned||12 ounces|
|Yellow bell peppers, julienned||12 ounces|
|Red onion, thinly sliced||6 ounces|
|Green bell peppers, julienned||4 ounces|
|Fresh cilantro leaves||2 ounces|
|Crisp Tortilla Strips:|| |
3. To make Crisp Tortilla Strips: Deep-fry tortilla strips in hot (375°F) oil 1 to 3 minutes or until crisp; drain and set aside. Yield: about 6 quarts
|Corn tortillas, julienned||2 pounds|
|Canola oil|| as needed|
| || |
4. For each serving, to order: Season one whole Petite Tender with salt and pepper. Sear beef on all sides in oil. Finish in 400°F oven 10 to 12 minutes to medium rare to medium doneness. Remove from pan; keep warm. Add ¾ cup Margarita Sauce to pan; reduce to light syrup consistency. Stir in 1 Tbsp. butter. Toss 1 cup Tumbleweed Salad Mix with 1 tsp. oil and 1 tsp. Margarita Sauce in bowl; season with salt and pepper. Add ¾ cup Crisp Tortilla Strips; toss lightly. Rub plate rim with cut surface of 1 lime wedge; sprinkle moistened rim with kosher salt. Mound salad on one side of plate; sprinkle ¼ cup tortilla strips over salad. Spoon sauce on other side of plate; cut beef into ¾-inch-thick slices and overlap on sauce. Garnish beef with ¼ cup Pico de Gallo and 2 lime wedges.
|Beef Petite Tender Roasts* (IMPS/NAMP 1114F)||9 pounds|
|Salt and pepper|| as needed|
|Olive oil|| as needed|
|Lime wedges||72 each|
|Kosher salt|| as needed|
|Pico de Gallo (recipe follows)||6 cups|
Nutrition information per serving: 761 calories; 34 g fat(13 g saturated fat; 16 g monounsaturated fat); 130 mg cholesterol; 631 mg sodium; 63 g carbohydrate; 5.2 g fiber; 38 g protein; 12.3 mg niacin; 1.2 mg vitamin B6; 6.6 mg vitamin B12; 4.9 mg iron; 50.5 mg selenium; 7.5 mg zinc; 157.1 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.