Beef medallions with jalapeno relish - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| ¼ | cup | Sugar |
| 1 | tablespoon | Cider vinegar |
| 4 | ounces | Fresh jalapeno chilies, seeded, thinly sliced (about 6 large) |
| ¼ | cup | Thinly sliced onion |
| 1 | teaspoon | Mustard seeds |
| ¼ | cup | Matchstick-size strips red bell pepper |
| ¼ | cup | Matchstick-size strips yellow bell pepper |
| ¼ | cup | Thinly sliced carrot |
| 8 | 1/3-inch-thick beef tenderloin slices (about 2 oz each) | |
| 2 | teaspoons | Vegetable oil |
| Fresh cilantro sprigs (opt.) | ||
Directions
Combine water, sugar and vinegar in small saucepan and bring to boil.
Add chilies, onion and mustard seeds and cook 3 minutes, stirring occasionally. Add bell peppers and carrot and stir 2 minutes. Cool.
Cover and refrigerate. (Relish can be prepared 1 day ahead. Bring to room temperature before using.) Sprinkle beef slices with salt and pepper. Lightly brush large nonstick skillet with 2 t oil and heat over high heat. Add beef and sear until brown, about 1 minute per side. Arrange 2 beef slices on each of 4 plates; surround with small spoonfuls of relish. Garnish with cilantro sprigs, if desired.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>