BEEF TACOS WITH SALSA VERDE
Provided by Food Network Kitchen
Time 6h20m
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
- Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
- Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
- Serve the meat in tortillas and top as desired. Serve with lime wedges.
BEEF TENDERLOIN WITH SALSA VERDE
Categories Marinate Roast Sauté Low Carb Low/No Sugar Wheat/Gluten-Free Beef Tenderloin Fall Chill Thyme Shallot Parsley Capers Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Sprinkle 2 tablespoons thyme, coarse salt and pepper on baking sheet. Roll tenderloin in spice mixture. Cover; chill 3 hours.
- Mix olive oil, capers, parsley, shallot and 1 tablespoon thyme in bowl. Season with salt and pepper. Let stand 1 hour.
- Preheat oven to 400°F. Heat vegetable oil in heavy large skillet over high heat. Add tenderloin; cook until brown on all sides, about 10 minutes. Transfer to baking sheet. Roast until meat thermometer inserted into center registers 125°F. for rare, about 12 minutes. Remove from oven and let stand 5 minutes. Serve tenderloin with salsa.
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