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  Recipe Home » Mexican » Filete Albanil
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  Filete Albanil
  Category: Mexican
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 305
Ingredients:
5 Mulato peppers
3 Tomatoes, coarsely chopped
2 Cl Garlic
1 tsp Oregano
1/2 tsp White pepper
1 1/2 lb Beef tenderloin, sliced
1/4 in. thick
1/2 lb Fresh mushrooms, sliced
1/2 cup Red wine
1 tbsp Chopped parsley
2 tbsp Butter, melted
1 tsp Olive oil
Instructions:
SOURCE: JAVIERS, COLE AVENUE, DALLAS. WINE: CHATEAUNEUF-DU-PAPE;
JABOULET-VERCHERRE. 1. Remove the stem and core from the peppers.
Split open and remove the veins and seeds. Wash in cold running
water. 2. Chop the peppers. Soak in hot water for 20 minutes. 3.
Combine the peppers, soaking water, tomatoes, garlic, oregano, and
white pepper in an electric blender and puree. 4. Simmer the
tenderloin, mushrooms, pepper puree, wine, and parsley in the butter
and oil for 20 minutes. NOTE: The seeds of peppers provide the fire.
You may prefer to leave a few in.
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