Pepper jack tenderloin
This is a quick and easy way to cook steaks for 2 or 4. Pick up roasted or baked, restuffed potatoes at your specialty store, buy a Caesar Salad (in the pre packaged salad section) and prepared Pico de Gallo and you have dinner in 20 minutes.
Serves 2
- 1 tablespoon each butter and peanut oil
- 2 6-8 ounce tenderloin filets, about 3/4 inches thick
- salt and pepper
- 1 cup Pico de Gallo ( a prepared salsa of chopped tomatoes, onions and peppers)
- 2 ounces grated pepper jack cheese
Heat the oil and butter in a skillet large enough to accomodate two filets. When the butter sizzles, add the steaks and season with salt and pepper. Sear over medium heat, turning once, for about 4 minutes per side.
Spoon half the Pico de Gallo on top of the steaks, then sprinkle with the cheese. Cover for about 30 seconds, then remove from the heat and keep covered. Let stand for 3-4 minutes to melt the cheese.
Transfer the steaks to warm plates. Add the remaining Pico de Gallo to the pan and stir to combine with the accumulated juices. Spoon around the streaks and serve immediately.
Note: If you want the steaks cooked medium well, transfer them to a 350 oven for an additional 3 minutes before serving.