Arriero Tenderloin from Lazaranda - Dallas News |

Arriero Tenderloin from Lazaranda

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Arriero Tenderloin from Lazaranda
6 Servings    


6 pieces beef tenderloin 5 oz. each
2 tbsp. olive oil
1 pinch garlic chopped
4 tbsp. red onions chopped
2 tbsp. Serrano pepper chopped
1 pinch salt and pepper
2 piece lime (juice)
1 tbsp. Worcestershire sauce
4 pinch fresh cilantro chopped

Hot avocado salsa:

1 piece avocado diced
2 tbsp. olive oil
4 tbsp. green onions chopped
1 piece fresh jalapeno sliced
1 tbsp. Worcestershire sauce
1 tbsp. lime juice
1 pinch hot pepper crushed
1 pinch cilantro chopped

Serve with baked black beans the hot avocado salsa and corn tortillas

1.    Make the arriero marinade, in a mixing bowl put the olive oil, garlic, serranos, red onions, fresh cilantro, lime juice, Worcestershire sauce and season.
2.    Pound the tenderloin with a weight or heavy sauté pan to pound into 2 cms thick, and marinate with the arriero marinade.
3.    In a sauté pan add olive oil and heat. Add the green onions, jalapenos and sauté for 20 seconds.
4.    Add the Worcestershire and lime juice and sauté for 20 seconds more.
5.    In a mixing bowl, put the dice avocados, and top with the green onions jalapeno mix, sprinkle the fresh cilantro chopped and the pepper crushed and set aside.
6.    In a Sauté pan very hot cook the tenderloin without the marinade to medium rare, season and put it on a serving plate. And top with some of the arriero marinade on top
7.    Serve with the cooked black beans, hot tortillas and the hot avocado sauce.

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