Beef Tenderloin with Adobado PasteMakes 4 Servings
|*||1 tbls. packed brown sugar|
|*||1 tbls. fresh lime juice|
|*||1 clove fresh garlic, minced|
|*||2 tsp. olive oil|
|*||3 tbls. chili powder|
|*||1 pound lean beef tenderloin, cut into 4-ounce fillets|
|1||Preheat grill or broiler.|
|2||In a small bowl, combine brown sugar, lime juice, garlic, olive oil and chili powder. Mix to a smooth paste.|
|3||Spread 1 teaspoon paste on each side of beef tenderloin fillet. Grill or broil to desired doneness, about 3 to 5 minutes on each side.|
- Make adobado paste in quantity and store it, tightly covered, in the refrigerator for up to 2 weeks. It's also terrific with chicken and fish.
- EACH SERVING CONTAINS APPROXIMATELY: 215 calories, 7 gm. carbohydrate, 10 gm. fat, 71 mg. cholesterol, 25 gm. protein, 112 mg. sodium, trace fiber
Canyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.
These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com