BEEF TENDERLOIN SAUTE’

Ingredients
3- 2 oz. Sliced filet mignon
1⁄2 oz. Canola oil
1⁄2 oz. Olive oil
2 oz. brown sauce (Demi-glace – San Diego tea & Spice)
1⁄2 tablespoon Basil Whole California
1⁄4 teaspoon Rosemary Whole California
1 1⁄2 oz. of Red wine
1 oz. julienne Yellow onions
1 oz. julienne Green bell peppers
1 oz. julienne red bell peppers

Preparation:
Pour Oils into sauté pan, let pan heat up so to lightly sear the steaks on both sides…then add onions and bell peppers, sauté lightly , add spices,( Seasoning Salt, Basil, & Rosemary(Rough chop rosemary)
Saute till vegetables are aldente then splash with red wine and finish with brown sauce, mix well, remove from heat. Bon Appetite!

Chef Don Robinson, Director of Research & Development
SAN DIEGO COFFEE, TEA & SPICE, INC.

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