Mexican style tenderloin medallions
These Mexican style tenderloin medallions are spicy and tender! Perfect for Summer barbecues or laid-back dinners when you have friends or family over. You can prepare them the day before – then the cooking takes little time or effort. Serve with potato salad or rice salad; or in flatbread with salsa.
Ingredients
Method
- Cut the tenderloin into 1.5 cm thick medallions. Season them with salt and pepper.
- Mix the tomato purée, Chipotle paste, olive oil and the spices together. Add the squeezed juice of ½ lime.
- Coat the medallions with the paste and put them in a shallow dish.
- Marinade for minimum 1 hour, preferably overnight.
- Transfer the medallions into a baking tray and pour over the marinade. Bake in a preheated oven, preset to 180°C , for about 25 minutes.
- Alternatively, griddle, grill or barbecue them for about 3 minutes on each side.
- Serve with chopped fresh herbs scattered on top and lime wedges on the side.