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Ingredients
- 2 lb Beef tenderloin, round, or possibly other cut for quick cooking
- 4 ounce Good-quality smokehouse-style slab bacon
- 1/2 c. Finely-minced white onion
- 2 Tbsp. Minced garlic
- 3 Tbsp. Chili paste from ancho chili pwdr
- 2 Tbsp. Toasted and grnd cumin seed
- 1 tsp Grnd cayenne pepper
- 2 Tbsp. Brown sugar
- 1/2 c. Crushed, liquid removed plum tomatoes
- 1 tsp Sea salt
- 1 tsp Freshly-grnd black pepper
- 1/2 c. Zinfandel or possibly other full-bodied red wine
- 1 c. Warm beef stock or possibly broth
Directions
- Trim any sinews or possibly connective tissue the beef may have which would toughen during cooking. Cut the meat into 1-inch square chunks. Cut the bacon into 1/2-inch thick slices. In a heavy bottomed casserole, over medium heat, cook the bacon till crisp. Remove the bacon and reserve. Pour off all but 1 Tbsp. of the bacon drippings. Saute/fry the onion and garlic in the remaining drippings till they are soft and translucent/soft, but not browned.
- Add in the beef and quickly brown on all sides. Add in the chili paste, cumin, cayenne, sugar, tomatoes, salt and pepper. Cook for 2 min to release flavors then add in the wine. Reduce the wine till the pan is nearly dry before adding the stock. Simmer the beef in the stock for no more than 5 min, to prevent the meat from toughening. Add in the diced bacon during the last min of cooking to extract its smoky flavor and add in its distinctive qualities to the finished dish.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 6 servings | |
| Calories 383 | |
| Calories from Fat 153 | 40% |
| Total Fat 16.98g | 21% |
| Saturated Fat 6.44g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 671mg | 28% |
| Potassium 707mg | 20% |
| Total Carbs 10.05g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 6.35g | 4% |
| Protein 42.06g | 67% |
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