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Beef Tenderloin with Nanches and Jalapeños

Beef Tenderloin with Nanches and Jalapenos

If you've never had the pleasure, meet nanches, a tart, sweet fruit reminiscent of the crab apple. Found in most Latin grocery stores canned in heavy syrup, when they're combined with spicy jalapeños, they make a bright garnish for luscious beef tenderloin. 


Ingredients
For the Tenderloin
2 1/2
pounds
beef tenderloin
1
tablespoon
oilive oil
*
Salt and pepper, to taste
For the Garnish
1
tablespoon
oilve oil
4
ounces
onions, sliced
1/2
cup
sliced canned jalapeños
1
cup
nanches, syrup drained
Directions
Heat your oven to 450°. Place the tenderloin in a baking pan, and rub it with the olive oil. Season with salt and pepper.
Bake the tenderloin uncovered for 5 minutes for each pound, or 12 1/2 minutes for a 2 1/2 pound tenderloin. Remove the tenderloin from the oven and allow to rest for 10 minutes.
Meanwhile, to make the garnish, heat the olive oil in an 8” skillet. Add the onion and sauté for 2 minutes, until it is slightly browned.
Add the nanches and jalapeños, and sauté for another 3-4 minutes. Salt and pepper to taste. Remove from the heat, and serve alongside the beef tenderloin.

The base number of servings for this recipe is 8
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