Beef Tenderloin with Chilean Salsa and Roasted Potatoes

Beef Tenderloin with Chilean Salsa and Roasted Potatoes


Chile



4 T. Canola oil

4 beef tenderloins, 2 oz. Slices

2 T. Salt

1 T. Pepper

1/2 C. Chilean Salsa

2 medium roasted red skin potatoes



Heat oil in saute pan. Saute beef in the pan for 2 minutes on each side.

Serve with roast potatoes and Chilean Salsa.



Chilean Salsa



2 whole tomatoes, diced

12 cloves garlic, minced

2 jalapeno peppers, minced

1 T. Sea salt

1 onion, diced

1/2 T. Balsamic vinegar

1/2 bunch cilantro, chopped

1/2 C. Olive oil



Dice tomatoes and onions. Mince garlic and the jalapeno peppers. Combine

with remaining ingredients in a mixing bowl and mix well.





Roasted Potatoes



8 red bliss potatoes

3 T. Olive oil

1/4 T. Italian seasoning

Salt and pepper to taste



Cut potatoes in half and place in a bowl. Toss all of the ingredients together.

Place the potatoes on a sheet tray lined with parchment paper. Bake at 350

degrees F for 30 minutes.