TENDERLOIN STEAK IN INFERNO CRUST ON ANGEL MESCLUN SALAD

Steak

Ingredients Weight Measure
Beef tenderloin steak, 6 oz. 12 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 6-12 drops per steak
Salt to taste
Unsalted butter 4 Tbsp.
Vegetable or olive oil 1/2 cup

Breading

Ingredients Weight Measure
All-purpose flour 1 cup
Eggs, beaten 4 ea.
Dijon mustard 3-1/2 cups
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Breadcrumbs, white 2 tsp.
Salt to taste

Angel Mesclun Salad and Dressing

Ingredients Weight Measure
Mesclun salad mix, loosely packed 18 cups
Belgian endive 48 leaves
Red bell pepper, for garnish 1 ea.
Extra virgin olive oil 1/2 cup
White wine vinegar 5 tsp.
TABASCO® brand Garlic Pepper Sauce 4 tsp.
Light soy sauce 2 Tbsp.
Honey 2 Tbsp.
Salt to taste
Chives, for garnish as needed

Method

  1. To prepare Steak, sprinkle each steak on both sides with 6 to 12 drops of TABASCO® Green Jalapeño Pepper Sauce, according to taste. Keep refrigerated until ready to be breaded.
  2. To prepare breading station, put the flour in flat dish. Break the eggs in a stainless steel bowl. Beat eggs very well, adding the mustard, the TABASCO® Green Jalapeño Pepper Sauce and TABASCO® Original Red Sauce. Put the breadcrumbs in a flat dish.
  3. Season the steaks with salt, coat in flour on both sides, submerge in the egg mixture and then coat in the breadcrumbs. Pat the crumb mixture all around the top and bottom of the steaks. Keep refrigerated until the salad and dressing are ready.
  4. To make the Angel Mesclun Salad, toss the mesclun and endive together. Cut the red bell pepper into three pronged trident shapes. (The peppers represent the Inferno Flames, while the white endive represents the angels.)
  5. To prepare the Dressing put the olive oil in a stainless steel bowl, and then add the vinegar, TABASCO® Garlic Pepper Sauce, soy sauce and honey. Whisk together and salt to taste. Toss the salad in dressing. Portion for 12 plates and put mesclun salad at center of each plate, with 4 endive leaves set equally distant around plate. Place red pepper cutouts in spaces between endive leaves.
  6. In a pan, mix butter and vegetable oil, and bring to medium to high heat. When the oil is hot, add the breaded tenderloins and cook until golden on one side. Then turn. Remove the steaks when cooked to desired doneness: 130°F for rare, 135°F for medium rare, and 140°F to 145°F for medium.
  7. Place cooked steaks on the top of Angel Mesclun Salad and serve. Sprinkle with chives.

Yield: 12 servings