Best 2 Beef Fillet Marinated In Cholula Hot Sauce With Tamale And Achiote Paste Recipes
**Explore the tantalizing flavors of Mexican cuisine with our succulent Beef Fillet Marinated in Cholula Hot Sauce, accompanied by a flavorful Tamale and a vibrant Achiote Paste. Embark on a culinary journey that promises a symphony of textures and tastes.**
**Indulge in the savory Beef Fillet, tenderly marinated in the fiery heat of Cholula hot sauce, which infuses each bite with a delightful spiciness. Perfectly grilled to your desired doneness, the fillet exudes an enticing aroma that sparks your appetite.**
**Complement the succulent Beef Fillet with a delightful Tamale, a traditional Mexican delicacy made from corn masa. The masa is skillfully steamed in corn husks, resulting in a soft and fluffy texture that embraces a delectable filling of your choice. Whether you prefer the classic chicken, beef, or a vegetarian filling, the Tamale is a true testament to Mexican culinary heritage.**
**Elevate your culinary experience further with the vibrant Achiote Paste, a staple in Mexican cooking. Crafted from ground achiote seeds, annatto oil, and an array of aromatic spices, this paste adds a rich reddish hue and a distinct earthy flavor to any dish. Use it as a marinade, a sauce, or a rub, and witness the transformation of ordinary ingredients into extraordinary culinary creations.**
**Unleash your inner chef and embark on this delectable culinary adventure. Prepare the Beef Fillet Marinated in Cholula Hot Sauce, accompanied by the flavorful Tamale and the vibrant Achiote Paste, and savor the explosive flavors of Mexican cuisine in the comfort of your own kitchen.**
THE BEST EVER BEEF TENDERLOIN (FILET OF BEEF)
My lovely step-mother, Jan, is one of the best cooks I know! This Beef Tenderloin is one of her specialty recipes, and it is absolutely mouth-watering delicious! I love it because it is quite fast and easy to cook (after the marinating time), yet, it is perfect for special occasion meals, because it tastes like you slaved over it. Please note that the prep/cooking time does not include the over-night marinating. Please also note that the marinade will come out as a paste (after cooking it)--this is normal (thickened by the cornstarch), and is meant to be place on the top of the meat, as it cooks like a wonderful crust!
Provided by Helping Hands
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all marinade ingredients in heavy saucepan; mMix well.
- Bring just to boiling point.
- Remove from heat, and allow to cool.
- Place beef in a glass, enamel, or stainless steel pan.
- Pour cooled marinade over beef, and cover.
- Allow to marinate overnight in fridge.
- Remove from fridge several hours before roasting.
- Preheat oven to 450°F.
- Place meat in shallow baking pan, and pour marinade over it.
- Roast for 20 minutes, basting with marinade from time to time.
- Reduce heat to 350°F.
- Continue roasting another 20 minutes (or until beef reaches desired doneness).
- Remove from oven and let cool in marinade.
- Cut into thin slices and serve at room temperature.
- NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.
MARINATED BEEF TENDERLOIN
My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.
Nutrition Facts :
Tips:
- To select quality beef, look for a deep red color with little to no marbling. Avoid meat with excessive fat or a slimy texture.
- Use a sharp knife to thinly slice the beef against the grain, resulting in more tender and flavorful fillets.
- Marinating the beef in a mixture of Cholula hot sauce, olive oil, garlic, and herbs enhances its taste and keeps it moist during cooking.
- To prepare the tamale, blend cornmeal, chicken broth, lard, and baking powder until a smooth batter forms. Season with salt and wrap in corn husks before steaming.
- When making the achiote paste, toast the achiote seeds in a skillet to release their flavor and aroma. Blend them with orange juice, oregano, cumin, and garlic to create a flavorful paste.
- Sear the beef fillets in a hot pan with olive oil, ensuring a golden-brown crust while leaving the center medium-rare for optimal tenderness.
- Serve the beef fillets topped with the prepared tamale, achiote paste, and a sprinkle of fresh cilantro for a delightful combination of flavors and textures.
Conclusion:
This recipe offers a unique and flavorful twist to the classic beef fillet dish by incorporating Cholula hot sauce, tamale, and achiote paste. The marinated beef fillets are tender and juicy, while the tamale and achiote paste add a delightful combination of textures and flavors. This dish is perfect for a special occasion or a gourmet meal, impressing your guests with its creative and delicious flavors. The combination of the spicy marinade, soft tamale, and earthy achiote paste creates a symphony of flavors that will leave a lasting impression. Whether you're a seasoned chef or a home cook looking to try something new, this recipe is sure to delight your taste buds and leave you craving for more.
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