Churrasco With Pebre (Grilled Beef Tenderloin With Chilean Cilantro Sauce)
- Cooking spray
- 4 cups sliced onion
- 1/2 teaspoon sugar
- 1 (1 1/2-pound) center-cut beef tenderloin
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- Place a large skillet coated with cooking spray over medium heat until hot. Add sliced onion and sugar; cover and cook 10 minutes or until golden brown, stirring frequently. Keep warm.
- Prepare broiler.
- Cut tenderloin lengthwise with the grain into 6 even steaks. Place 1 steak between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin. Repeat procedure with remaining steaks. Combine salt and next 4 ingredients (salt through cumin). Rub salt mixture over both sides of steaks. Place steaks on a broiler pan coated with cooking spray. Broil 2 minutes on each side or until desired degree of doneness. Top each steak with onion mixture; drizzle each with 1 tablespoon Pebre.
cooking spray, onion, sugar, center, salt, garlic, oregano, black pepper, ground cumin
Taken from www.myrecipes.com/recipe/churrasco-with-pebre-grilled-beef-tenderloin-with-chilean-cilantro-sauce (may not work)