Lunch

Seared Beef Tenderloin with Charred Poblano & Black Bean Mole

Name: Seared Beef Tenderloin with Charred Poblano & Black Bean Mole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 beef tenderloin steaks, 5 oz each, room temperature; 1 large poblano chile; 3/4 cup cooked black beans (or canned, drained); 1/2 cup chicken or vegetable stock; 1/4 cup heavy cream; 1/2 oz unsweetened chocolate, finely chopped; 1/2 teaspoon ground cumin; 1/4 teaspoon cinnamon; 2 cloves garlic, minced; 1 tablespoon olive oil, plus 1 tablespoon for sage oil; 8 fresh sage leaves; Salt and black pepper; 1/2 lime

Pan-seared beef tenderloin—buttery and barely blushing—rests on a sophisticated mole-spiced black bean and poblano cream studded with crispy sage oil. The sauce balances bitter chocolate, warm spices, and the chile's smoky char, creating a restaurant-quality lunch that feels effortless but tastes impossibly refined.

650cal 58gprotein 26gcarbs 36gfat 20min prep 35min cook 2serves

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