Beef Tenderloin Steaks Yucatán Style Recipes

EASY BARBEQUE BEEF TENDERLOIN STEAK

Steps:

• Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.
• Preheat grill for medium high heat.
• Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.

BEEF TENDERLOIN STEAKS, YUCATáN STYLE

Steps:

• 1. Prepare the salsa. Reserve in the bowl. Prepare a barbecue fire or preheat the broiler. Put the steaks in a pie plate or shallow bowl. 2. In a medium bowl, mix the achiote paste, chili powder, and lime juice. Stir in the onion and cilantro. Pour the mixture over the steaks, and turn to coat. Marinate the meat 20 minutes. 3. Remove from the marinade, discarding the marinade, and brush the steaks on both sides with oil. Season with salt and pepper. Grill the steaks over hot coals or under a hot broiler, 3 to 4 minutes per side until browned on the outside and still pink and juicy inside, for medium-rare, or adjust time for desired doneness. Let the meat stand 5 minutes. Serve with the salsa.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS

Steps:

• Preheat oven to 425 degrees.
• Season filets with kosher salt and pepper.
• Heat an oven-proof pan over medium-high heat for 5 minutes.
• Add oil and heat briefly.
• Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
• Allow filets to rest 5 minutes before serving.