Toss the beef with garlic, pepper, salt and cumin and refrigerate for 1 hour.
Heat oil in sauté pan and add onion, jalapeño peppers, beef and tomatoes sauté for 3-4 minutes. Now add stock and tomatoes and allow to simmer for 20-30 minutes then serve over rice.
Ingredients
2 lb(s). beef, fillet(s)
1 Cup(s) beef stock
6 Contigo® Pepper(s), Jalapeño, (seeded, diced)
5 garlic, clove(s)
1 Cup(s) Peak Fresh Produce® Onion(s), (chopped)
2 Tbsp. Piancone® Oil, Olive
1/2 tsp. Roma® Black Pepper, Ground
1/4 tsp. Roma® Cumin, Ground
2 tsp. salt, kosher
2 Cup(s) tomato(es), (chopped)
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
