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Beef - On the grill
Chipotle-Crusted Tenderloin over Mango Rice
Grill-smoked tenderloin in a tasty seasoning blend served over fresh mango rice.
1 premium-grade beef or bison tenderloin roast, silver skin removed and tied without added fat (allow 8 oz per person)
olive oil
Chef Mick's Chile Arriba! Rub, or make the Southwestern Seasoning rub recipe below
soaked wood chips*
Mango Rice
Guacamole Salad (shredded lettuce, Tony's Guacamole, diced onion)
Tony's Tequila Lime Sauce - optional
Have your butcher prepare premium grade tenderloin roast by removing all silver skin and tying in string as needed - without added fat.
Soak at least 2 cups of wood chips in water for 20 minutes or more. Prepare a medium high indirect grill (about 350°) **.
Rub roast generously with olive oil, and then sprinkle generously with Chile Arriba! Rub to taste - or use Southwestern seasoning recipe that follows.
Add soaked wood chips* to fire and when they start smoking heavily, add seasoned tenderloin to the other side of the grill – cooking the roast with smoky indirect heat**.
Smoke roast to 110-130 degrees internal, remove from heat, cover and rest for 10 minutes to allow carryover cooking to do its work. Slice and serve over mango rice with a guacamole salad on the side (shredded lettuce topped with Tony's Homemade Guacamole and diced onion). I like to serve with our Tony's Tequila Lime Sauce. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
*Chef’s Notes:
A) For a charcoal grill; add about 1 cup of soaked wood chips to ash covered coals, begin cooking when the start to smoke and add more chips half way through cooking.
B) For a gas grill; place plenty of soaked wood chips in a smoking tray, perforated tin can or perforated foil bundle. Place under the cooking grate and directly over the hottest part of your grill.
C) For small grills, place roast on a soaked cedar plank and grill over direct heat - wood chips optional.
** More tips on indirect grilling at http://www.tonysmarket.com/recipe.cfm?id=3130
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Mango Rice
3 cups water
2 cups raw jasmine rice
1 large bunch green onions, trimmed
1/4 cup olive oil
salt, pepper, cumin, chili powder
2 mangos, peeled, diced (or about 1 1/2 cups of Tony's chopped mango, in the produce department)
3 TBS butter (optional)
Cook rice in an automatic rice cooker - if available.
If you don't have a rice cooker - heat 3 cups water to boiling in medium saucepan and add rinsed rice. Return to boiling. Cover, reduce to low, and simmer until done. Remove pan from heat and let stand, covered, at least 5 minutes - fluff.
Trim, wash and dry onions. Blend olive oil with seasonings to taste and douse onions well with seasoned oil.
Preheat a medium high grill, grill pan or cast iron pan. Lightly grill onions (directly on grate, or in a shaker basket) until tender and starting to blacken. Remove and chop.
Warm mangos until steaming hot in microwave. Fluff rice and toss with mangos, green onions and remaining seasoned oil, seasoning to taste with butter and sea salt. Serve. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
Chef's Note: to simplify this rice recipe, just toss chopped fresh mangos and a couple of chopped green onions with hot rice, butter, sea salt and cracked pepper to taste. Cover for five minutes and serve.
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Southwestern Rub (optional)
1 dried chipotle chile (smoked jalapeno) or 1 tsp ground chipotle chile
1 TBS pink peppercorns
1 TBS black peppercorns
1 TBS smoked sea salt flakes or sea salt flakes
2 tsp whole cumin seeds
1 tsp dried lemon zest
1 tsp dried oregano or dill
Crush chipotle in mortar and pestle with pinches of salt, add peppercorns and crack, and then add cumin seeds and crack. Stir in remaining ingredients. Try to keep the seasoning blend fairly coarse. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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