Tenderloin with Charred Tomato Salsa Ingredients: 4 thick tenderloin steaks 2 green peppers 2 red peppers 3 medium tomatoes, cored and seeded 1 large yellow onion 2 large or 3 medium cloves of garlic 1 c. beef stock 1/3 c. red wine 2 ears corn, cooked, or 1 cup frozen corn, thawed 1 c. fresh cilantro or parsley, chopped Salt Pepper Preparation Heat a large cast iron skillet to medium. Quarter the peppers, removing the stems, seeds, and the whitish ribs inside the peppers. Peel and quarter the onion. Peel the garlic cloves and trim the ends. Place in heated pan and allow to char on one side. While the vegetables are cooking, core tomatoes and squeeze to remove majority of seeds. Place in pan. Turn vegetables every few minutes to ensure an even char. When vegetables are 50% charred remove from pan. Pour red wine in a pan and reduce by half. Add beef stock and reduce by two thirds. Set aside. Place vegetables in a food processor. Rough chop the vegetables and add the stock reduction in small amounts until you reach a thin salsa consistency (about that of a hearty soup). Pour into a bowl. Remove kernels from corn and add to salsa mixture, along with the parsley or cilantro. MAKE AHEAD: The salsa can be prepared early in the day and kept Refrigerated. Bring salsa to room temperature before serving Season steaks and grill to desired doneness. Allow to sit for several minutes to reabsorb juices. Ladle salsa over steaks. Serves 4
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