- ½ Tbsp vegetable oil
- 1 beef tenderloin roast 16 oz
- ½ C canned diced pineapple in fruit
- juice chopped into small pieces
- ¼ C red onion minced
- 2 tsp fresh cilantro rinsed, dried,
- and chopped (or substitute
- ¼ tsp dried coriander)
- 1 Tbsp lemon juice
- 1 tsp ground black pepper
- 1 tsp ground coriander
- 1 Tbsp ground cinnamon
- ¼ tsp ground allspice
- 1 Tbsp cocoa powder unsweetened
- 2 tsp chili powder
- ¼ tsp salt
Preheat oven to 375 ºF.
For the salsa, combine all ingredients and toss well.
Let sit for 10–15 minutes to marinate while preparing the seasoning and cooking the meat.
For the beef tenderloin seasoning, combine all ingredients. Lightly oil the tenderloin and spread an even layer of the dry seasoning over the entire roast.
Place the seasoned roast on a roasting or broiling pan and roast for 10–15 minutes (to a minimum internal temperature of 145 ºF). Let cool for 5 minutes before carving into 16 slices (1 ounce each).
Serve four slices of the tenderloin with ¼ cup salsa on the side.
- 1/4 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper plus more for seasoning
- 1 3-pound boneless chuck roast
- 3 tablespoons vegetable oil
- 1 medium yellow onion large dice
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups 1 quart low-sodium beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 3 medium carrots
- 3 medium celery stalks
- 4 medium Yukon Gold potatoes about 1 1/2 pounds
- 1 cup frozen peas
Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and whisk to combine; set aside. Trim the roast of excess fat and sinew and cut it into 1- to 1-1/2-inch cubes. Place the meat in the flour mixture and toss to coat; set aside.
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Shake off the excess flour from about one-third of the meat and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a large bowl. Repeat with the remaining meat in 2 more batches; set aside.
Add the onion to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the tomato paste, stir to coat the onion, and cook until the raw flavor has cooked off, about 1 to 2 minutes.
Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 minute. Pour in the wine, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes.
Return the meat and any accumulated juices in the bowl to the pot. Add the broth, bay leaves, and thyme and stir to combine. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 1 hour.
Cut the carrots, celery, and potatoes into large dice and add them to the pot (peel the carrots and potatoes first, if desired). Stir to combine, cover with a tightfitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.
Remove and discard the bay leaves and thyme stems. Stir in the peas and simmer uncovered until warmed through, about 5 minutes. Taste and season with salt and pepper as needed.