Place all ingredients in a bowl, except the tenderloin
and salsa verde.
Cut the tenderloin into two pieces and then butterfly each.
In a bowl, thoroughly mix all ingredients. Roll the tenderloin over the mixture and place it in a pan to be baked. Repeat with the other tenderloin pieces.
Sprinkle with seasoning and bake to desired temperature.
Remove from oven and let stand for 4 minutes. Slice the tenderloin in half and arrange it on a plate.
Ladle the salsa verde sauce over top and serve.
Ingredients
6 oz Braveheart® Black Angus Beef Tenderloin
1/4 cup bread crumbs, dry
1 cup chorizo
1/4 cup Contigo® Cheese, Cheddar, shredded
1/4 cup Contigo® Cheese, Monterey Jack, shredded
1/4 cup Peak Fresh Produce® Cilantro, Fresh
1 tsp Peak Fresh Produce® Garlic, Clove(s)
1/4 cup Peak Fresh Produce® Onion(s), Green
1 Peak Fresh Produce® Onion(s), Red, chopped
1 tsp Roma® Oil, Olive
1/2 tsp Roma® Tomato Paste
1/2 cup salsa, verde
1 pinch salt and pepper
1/2 tsp vinegar, apple cider
1 cup West Creek® Beef Broth, Canned
1/2 tsp West Creek® Lemon Juice
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
