Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the salsa, combine the tomatoes, onion, avocado, 1 tablespoon of the lime juice, cilantro, and 1/4 teaspoon of the salt in a serving bowl. Set aside. | 2. Cut the beef tenderloin lengthwise (with the grain) into 4 thick slices. Place each slice between 2 sheets of plastic wrap and pound with a meat mallet to 1/4 inch thicknes. Rub the beef with the remaining lime juice and 1/2 teaspoon salt. | 3. Heat the oil in a large nonstick skillet set over medium-high heat. Add the beef and cook until browned and cooked to your liking, about 3-4 minutes on each side. Transfer the beef to a plate, cover with tin foil to keep warm. Add the pablano pepper, if using, to the skillet and cook, stirring occasionally, until softened, 2-3 minutes. Place each piece of beef on a plate and top with one-fourth of the poblano pepper. Serve topped with the salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	2		seeded chopped	-	-	-	-
red onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
avocado	1/2	cup	diced	120.0	6.3975	1.5	10.995
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
salt	3/4	teaspoon		-	-	-	-
beef tenderloin	1		trimmed	1119.7359	0.0	88.8989	82.3255
extra virgin olive oil	2	teaspoons		-	-	-	-
chili pepper	1		seeded cut	1.25	0.2956	0.0625	0.0062

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.