Seared Southwestern Bacon Wrapped Beef

Seared Southwestern Bacon Wrapped Beef


6 Thick pieces bacon
Four (8−ounce) beef tenderloins, cut 1 1/2 inches thick
1 Tablespoon Ground cumin
1 Tablespoon Chili powder
1/2 Teaspoon Cayenne pepper
1−1/2 Teaspoon Paprika
1/4 Teaspoon Dried thyme
1/4 Teaspoon Freshly ground black pepper
1/4 Teaspoon Ground cinnamon
1 Tablespoon Kosher salt
2 Tablespoon Vegetable oil
Red chili salsa (See index for recipe)
12 Triangles toasted tortillas
12 Small Black bean cakes (See index for recipe)
Crumbled queso blanco or feta cheese
Fresh chopped cilantro

Preheat the oven to 450F. Wrap the bacon around the outside of the
circumference of the tenderloins and secure with toothpicks.

Combine the cumin, chili powder, cayenne pepper, paprika, thyme, black
pepper, cinnamon and salt and mix well. Brush the tenderloins with some of the oil and pat the seasoning mixture onto both sides. Rub some oil into one or two 9−inch cast iron pans and set them over high heat (open a window or put on the exhaust fan because this creates a lot of

Saut the tenderloins for 2 minutes on each side and transfer them to a
baking pan. Set them in the oven to finish cooking (about 10 minutes for
rare, 12 minutes for medium rare and 14 minutes for medium depending on the thickness).

To present each portion, ladle some chili salsa on the bottom of the plate
and set three triangles of toasted tortillas around the outside of the
plate. Set a black bean cake on each of the toasted tortilla triangles and
set the cooked tenderloin in the center of the plate. Sprinkle with queso
blanco or feta, and cilantro.

B-man :wink: