Beef Tenderloin with Basil Crema with Watermelon Basil Salad and Grilled Plantains
Ingredients
- 1/4 small red onion, thinly sliced
- 3 cups basil leaves
- 1 avocado, chopped
- 1 clove garlic, smashed
- 1/2 cup Mexican crema or sour cream
- Juice of 2 limes
- Kosher salt and freshly ground pepper
- 1 1 3/4- to 2-pound beef tenderloin (about 2 inches in diameter)
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 1/2 teaspoons ground cumin
- 2 black (ripe) plantains
- 3 cups diced watermelon (about 6 ounces)
- 1/2 cup crumbled Cotija cheese (about 2 ounces)
- 1 tablespoon finely chopped jarred or fresh aji peppers (Peruvian yellow chiles)
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments