For the Tenderloin
2 1/2
pounds
beef tenderloin
1
tablespoon
oilive oil
*
Salt and pepper, to taste
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.
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