Black Bean Dip with Mexican-style Beef
ready in 35 min.
- 4 beef tenderloin (180-200 g apiece)
- ⅜ cup Tequila
- freshly ground peppers
- 3 Tbsps olive oil
- 2 red chili peppers (diced)
- 2 cloves garlic cloves (minced)
- 2 scallions (chopped)
- 1 cup cooked black beans (or tinned red kidney beans)
- 1 tsp Cumin
- 2 Tbsps tomato Ketchup
- 1 Tbsp fresh, chopped cilantro (to garnish)
- 3 Tbsps Oil
Using a meat syringe inject the Tequila into the meat from the sides. Season the steaks with pepper and leave to rest for 30 minutes.
Heat the olive oil in a frying pan and sweat the chilli, garlic and spring onions until soft. Add the beans and fry briefly. Season with salt, pepper and cumin.
Transfer the contents of the frying pan to a blender, add the chilli ketchup and 2 tbsp water and puree coarsely. Check the seasoning of the salsa and transfer to a bowl. Garnish with coriander.
Heat the oil in a frying pan and fry the steaks for about 3 - 5 minutes each side, depending on how well done you like them. Season with salt.
Serve the steaks with the bean salsa.