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Add a photoServings: 4
Ingredients
- 1 x beef filet - (abt 2 lbs)
- 2 Tbsp. extra virgin olive oil
- 3 Tbsp. chopped garlic
- 4 whl garlic cloves Salt to taste Freshly-grnd black pepper to taste
- 3 lrg Roma tomatoes cut in half
- 1 sm onion roughly minced
- 2 x guaque peppers see * Note
- 2 whl cloves
- 5 x black peppercorns
- 1 x epazote sprig leaves from tip
- 2 c. chicken stock
Directions
- * Note: Guaque peppers are commonly used in Guatemala but may be hard to find in Southern California. Use guajillos instead.
- Place beef in roasting pan or possibly Dutch oven. Coat with extra virgin olive oil and chopped garlic and sprinkle with salt and pepper to taste. Bake uncovered at 400 degrees 10 min.
- Meanwhile, combine tomatoes, onion, garlic cloves, peppers, cloves and peppercorns in saucepan and cook over medium-low heat 8 min. Puree in blender with epazote and stock.
- Add in pureed mix to beef, cover and bake 5 min longer. (Beef should remain slightly pink in center.) Place beef on platter, cut into slices and ladle sauce over top.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 4 servings | |
| Calories 106 | |
| Calories from Fat 64 | 60% |
| Total Fat 7.21g | 9% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 196mg | 8% |
| Potassium 440mg | 13% |
| Total Carbs 8.84g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.0g | 3% |
| Protein 2.82g | 5% |
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