Roasted Beef Tenderloin With Roasted Tomato Salsa

Recipe Ingredients

5		Roma tomatoes
2		Chipotle chilies
1/2		Chopped basil
1/4		Minced garlic
1/2 cup	118ml	Fresh lime juice
1/4 cup	59ml	Balsamic vinegar
2 teaspoons	10ml	Sugar
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Freshly-cracked black pepper
1 cup	237ml	Olive oil
2 1/2 lbs	1135g / 40oz	Beef tenderloin - trimmed
1 tablespoon	15ml	Coriander - toasted, crushed
		Mixed salad greens
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Potato Galette With Goat Cheese - (see recipe)

Recipe Instructions

Prepare the tomato salsa: Over a hot grill, roast the tomatoes until blackened. Transfer the bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lemon juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.

Season the beef with salt, pepper and coriander. Preheat oven to 400 degrees.

In a saute pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium-rare, (120 degrees internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes.

Cut into 1/4-inch thick slices and divide onto 4 plates. Spoon salsa on top. Season mixed greens with two tablespoons of olive oil and salt and pepper. Place each of the galette quarters along side of the tenderloin and garnish with the mixed greens.

This recipe yields 4 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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