Tenderloin with Charred Tomato Salsa
- 4 thick tenderloin steaks
- 2 green bell peppers
- 2 red bell peppers
- 3 medium tomatoes, cored and seeded
- 1 large yellow onion
- 2 large cloves of garlic
- 1 cup beef stock
- 1/3 cup red wine
- 2 ears of corn, cooked
- 1 cup fresh cilantro, chopped
- salt and pepper
Heat a large cast iron skillet to medium. Quarter the peppers, removing the stem, seeds, and the 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 cilantro or parsley.
Season steaks and cook to desired doneness. Allow to sit for several minutes to reabsorb juices. Ladle salsa over steaks.