Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 large onions, sliced in 1/3" thick rings
1 tablespoon olive oil
2 tablespoons vinegar, preferably cider
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon curry powder OR
1 teaspoon cumin and 1 teaspoon chili powder
2 tablespoons chopped parsley
6 4-oz filets of beef tenderloin -- fat removed
olive oil
salt and freshly ground pepper
6 English muffins -- split and toasted
12 lettuce leaves -- optional
3 large tomatoes, each cut into 8 slices
Black Bean Spread
1 can (19-oz) black beans -- rinsed and drained
1 tablespoon mayonnaise
2 tablespoons vinegar (any kind)
2 to 3 scallions, green parts only
15 to 20 fresh cilantro leaves
1/2 teaspoon garlic powder
1/4 teaspoon salt |
Preparation:
Place the onions, along with the oil, vinegar, sugar, salt and curry in a nonstick skillet; stir, cover with a lid and cook over low heat for approximately 6 to 8 minutes, or until cooked but still firm to the bite. Remove from the heat and toss with the parsley. Set aside.
While the onions are cooking, prepare the black bean spread. Place all the spread ingredients in a food processor and blend until smooth and creamy. Set aside. (The spread may be covered and stored in the refrigerator for up to 1 week.)
Prepare a grill or preheat the broiler. Lightly brush the beef with oil, sprinkle with salt and pepper, and grill or broil to the desired doneness, approximately 2 to 3 minutes each side for rare to medium rare. Slice across the grain on a slight diagonal.
To assemble the sandwiches, toast the English muffin halves, then slather some of the Black Bean Spread on both sides. Top each sandwich with some lettuce leaves, tomato slices, sliced beef, and wilted onions. |
