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Name: Bricklayer Steak
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Argentinian
Ingredients: 2 pounds Beef Tenderloin butterflied; pounded to 1/2 inch thick or slighly thinner; 1/4 cup Creme Fraiche; 4 Bay leaves; 1 tablespoon Red pepper flakes; 1 tablespoon Paprika sweet; 1 head Garlic separated into cloves, smashed and peeled; 1 bunch Fresh oregano small; 1 teaspoon Peppercorns; 1/2 cup Extra virgin olive oil; 1 small Red onion finely chopped; 1 small Red bell pepper finely chopped; 4 Avocados halved, pitted and peeled; 2 tablespoons Lemon Juice; 1 bunch Fresh Italian parsley or Cilantro; small, leaves removed and finely chopped; 1 Jalapeno chile finely chopped; 2 tablespoons Extra virgin olive oil; 4 small Tomatoes ripe, sliced; 4 Green onions sliced; 1 tablespoon Red wine vinegar; 2 tablespoons Extra virgin olive oil; 1/4 cup Fresh Italian parsley finely chopped

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INGREDIENTS

2 pounds Beef Tenderloin ; butterflied; pounded to 1/2 inch thick or slighly thinner
1/4 cup Creme Fraiche
for the Marinade
4 Bay leaves
1 tablespoon Red pepper flakes
1 tablespoon Paprika ; sweet
1 head Garlic ; separated into cloves, smashed and peeled
1 bunch Fresh oregano ; small
1 teaspoon Peppercorns
1/2 cup Extra virgin olive oil
for the Guacamole
1 small Red onion ; finely chopped
1 small Red bell pepper ; finely chopped
4 Avocados ; halved, pitted and peeled
2 tablespoons Lemon Juice
1 bunch Fresh Italian parsley ; or Cilantro; small, leaves removed and finely chopped
1 Jalapeno chile ; finely chopped
2 tablespoons Extra virgin olive oil
for the Tomato Salad
4 small Tomatoes ; ripe, sliced
4 Green onions ; sliced
1 tablespoon Red wine vinegar
2 tablespoons Extra virgin olive oil
1/4 cup Fresh Italian parsley ; finely chopped

INSTRUCTIONS

Seven Fires, page 81

Serve with Charred Sweet Potato Strips (see recipe)

Cut the meat into 4 equal pieces. Place in a baking sheet, add the bay leaves. Combine the red pepper flakes, paprika, garlic, organo, peppercorns and olive oil in a bowl and pour over the meat. Marinate for at least 8 hours or overnight.

Combine the onoin and red bell pepper. Chop the avocado into tiny dice, add to the onion and bell pepper ant toss with the lemon juice. Stir in the parsley (or cilantro), jalapeno chile and olive oil. Seaosn with salt and pepper. Set aside.

Combine the tomatoes, green onions, vinegar, olive oil and parsley in a bowl. Season with salt and pepper. Set aside.

Heat a cast iron skillet over medium high heat. Put the meat on the hot surface and cook, without moving, for about 3 minutes on the first side, 2 minutes on the other, or until medium rare.

To serve, spread each steak with 2 Tbs creme fraiche. Top with a large spooful of guacamole. Serve with the tomato salad on the side.

NOTES

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Bricklayer Steak

2 pounds Beef Tenderloin butterflied;  pounded to 1/2 inch thick or slighly thinner
1/4 cup Creme Fraiche
 for the Marinade
4 Bay leaves
1 tablespoon Red pepper flakes
1 tablespoon Paprika sweet
1 head Garlic separated into cloves, smashed and peeled
1 bunch Fresh oregano small
1 teaspoon Peppercorns
1/2 cup Extra virgin olive oil
 for the Guacamole
1 small Red onion finely chopped
1 small Red bell pepper finely chopped
4 Avocados halved, pitted and peeled
2 tablespoons Lemon Juice
1 bunch Fresh Italian parsley or Cilantro; small, leaves removed and finely chopped
1 Jalapeno chile finely chopped
2 tablespoons Extra virgin olive oil
 for the Tomato Salad
4 small Tomatoes ripe, sliced
4 Green onions sliced
1 tablespoon Red wine vinegar
2 tablespoons Extra virgin olive oil
1/4 cup Fresh Italian parsley finely chopped

Seven Fires, page 81

Serve with Charred Sweet Potato Strips (see recipe)

Combine the tomatoes, green onions, vinegar, olive oil and parsley in a bowl. Season with salt and pepper. Set aside.

Heat a cast iron skillet over medium high heat. Put the meat on the hot surface and cook, without moving, for about 3 minutes on the first side, 2 minutes on the other, or until medium rare.

To serve, spread each steak with 2 Tbs creme fraiche. Top with a large spooful of guacamole. Serve with the tomato salad on the side.

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Nutrition

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Serving Size: 1 Serving (689g)
Recipe Makes: 4 Servings

Calories: 1149
Calories from Fat: 837 (73%)

Amt Per Serving		% DV

	Total Fat 93.1g	124 %
	Saturated Fat 25g	125 %
	Monounsaturated Fat 52.1g
	Polyunsanturated Fat 7.6g
Cholesterol 155.9mg		48 %
Sodium 155.9mg		5 %
Potassium 2173.6mg		57 %
Total Carbohydrate 33.7g		10 %
	Dietary Fiber 17.2g	69 %
	Sugars, other 16.5g
Protein 51.5g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1149

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