Peruvian

 Peruvian Beef with Cilantro-Wine Sauce and Mashed Yucca

By Stacey

This month we will be serving up a variety of recipes based on the countries where some of our products are made. Stacey has made a classic Peruvian dish, the Peruvian Beef with Cilantro-Wine Sauce and Mashed Yucca. Enjoy!

Sauce

2 tablespoons extra-virgin olive oil

1 medium red onion, coarsely chopped

2 garlic cloves, chopped

1 long fresh red chile, seeded and chopped

2 medium tomatoes, coarsely chopped

2 whole cloves

2 bay leaves

1 teaspoon dried oregano

1 teaspoon ground cumin

¼ cup dry red wine

2 tablespoons red wine vinegar

1 cup chopped cilantro (save a little extra for garnish)

2 cups low-sodium beef broth

4 tablespoons cold unsalted butter, cut into tablespoons

Salt and freshly ground pepper

Yucca and Meat

1 Pound yucca, peeled and cut into 1 inch cubes

½ cup warm milk

3 tablespoons unsalted butter

Salt and freshly ground pepper

Ground cumin to taste

Ground Chipotle Pepper to taste (optional)

1 tablespoon vegetable oil

2 lbs. Flat Iron Steak, Hanger Steak, or Beef Tenderloin

1. In a large saucepan, heat the olive oil. Add the onion, garlic and chile and cook over moderate heat until softened, about 5 minutes. Add the tomatoes and cook over moderately high heat, stirring a few times, until starting to brown, about 4 minutes. Add the cloves, bay leaves, oregano and cumin and stir for 1 minute. Add the wine and vinegar and stir to release any browned bits on the bottom of the saucepan. Stir in the cilantro and broth. Simmer over low heat until the liquid is reduced to 2 cups, about 20 minutes. Strain the sauce into a small bowl and whisk in the butter, 1 tablespoon at a time--keeping the strained vegetables nearby-do not toss. Pour the strained liquid into a food processor or blender, along with 3/4 of the previously strained vegetables and purée the two together, seasoning it with salt and pepper.

2. In a medium saucepan, cover the yucca with water and boil over moderately high heat until tender, 25 minutes. Drain well. Return the yucca to the saucepan and shake over moderate heat for 10 seconds to dry it out. Remove from the heat and mash the yucca with a potato masher. Mash in the milk and then the butter. Season with salt, pepper and ground Chipotle; keep warm.

3. In a large skillet, heat the vegetable oil. Season the tenderloins with salt, pepper and cumin, and cook over moderately high heat until richly browned on the bottom, about 3 minutes. Reduce the heat to moderate and cook for 4 minutes longer. Turn the meat and cook until medium-rare, about 5 minutes. cooking times may vary dependent upon the thickness of the cut of meat you are cooking.

4. Spoon the mashed yucca onto plates and top with the tenderloins. Spoon the sauce over the meat, garnish with cilantro and serve.