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1 beef filet - (abt 2 lbs)
2 tablespoons olive oil
3 tablespoons minced garlic
4 whole garlic cloves
Salt -- to taste
Freshly-ground black pepper -- to taste
3 large Roma tomatoes -- cut in half
1 small onion -- roughly chopped
2 guaque peppers -- see * Note
2 whole cloves
5 black peppercorns
1 epazote sprig -- leaves from tip
2 cups chicken stock
* Note: Guaque peppers are commonly used in Guatemala but may be hard to find in Southern California. Use guajillos instead.
Place beef in roasting pan or Dutch oven. Coat with olive oil and minced garlic and sprinkle with salt and pepper to taste. Bake uncovered at 400 degrees 10 minutes.
Meanwhile, combine tomatoes, onion, garlic cloves, peppers, cloves and peppercorns in saucepan and cook over medium-low heat 8 minutes. Puree in blender with epazote and stock.
Add pureed mixture to beef, cover and bake 5 minutes longer. (Beef should remain slightly pink in center.) Place beef on platter, cut into slices and ladle sauce over top.
This recipe yields 4 servings.