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Steak Fondu Flamiado
Courtesy of the Horseshoe Bay Resort Marriott
Ingredients
1 beef tenderloin steak, center cut
2 fresh jalapeņos
16 strips maple pepper bacon
2 queso barra*
2 cups fresh salsa
3 ounces roasted and diced green hatch or Anhiem chili
3 ounces roasted and diced Portobello mushrooms
2 ounces julienned leeks
8 ounces corn tortilla chips
Salt and pepper, as needed
1/2 ounce Bacardi 151 Rum, optional
Directions
For the beef, slice the tenderloin in approximately 1 1/2-ounce slices across the grain. Lightly pound to flatten. Season with salt and pepper. Cut the jalapeņo in half lengthwise and deseed. Cut into strips. Roll the beef tenderloin slice with a jalapeņo slice in the center, then wrap with bacon. Secure with a toothpick. Grill over hot coals to desired doneness.
For the fondue, in a flame-proof dish or cast iron skillet, place the cheese and broil until golden brown. Meanwhile, saut矴he Portobello mushrooms, leeks and roasted chiles for two minutes. Add the 1 cup of salsa.
To serve, pour the mushroom, leek, chili and salsa mixture over the queso. Place the bacon-wrapped tenderloin on top. Serve with extra salsa and chips.
For a dramatic presentation, pour the rum over the queso and ignite carefully right before serving.
Suggestions
*Queso barra is a soft, white Mexican cheese. If not available, substitute Monterey Jack.