PICADILLO

Joe’s Picadillo

Part of the Family Table recipe series

For Joe, picadillo is more than a comforting meal. His mother, who was from Havana, Cuba, learned to make the dish from her own mother and later shared it with him. Joe has continued making the recipe through the years, carrying forward a family tradition passed down across generations. 

INGREDIENTS:

• lb. Ground beef

• 1 Red and 1 Green bell pepper (diced)

• 1 Yellow onion (diced)

• 1 cup of beef broth

• 5 Cloves of garlic (minced)

• 1/4 cup Olive oil

• 1 cup Dry white cooking wine

• 1 cup Tomato sauce

• 1/3 cup Chopped Spanish olives

• 4 tbsp Raisins

• 4 tbsp Capers

• 1 tsp each of garlic powder, onion powder, cumin powder, ground coriander, dried oregano, and salt.

• 2 bay leaves

INSTRUCTIONS:

Heat olive oil in a large pot over medium heat. Sauté the bell peppers, onions, and garlic for 5 to 7 minutes until the onions are translucent.

Add the ground meat and your seasoning mix to the pot. Using a wooden spoon, break down the meat and cook for 5 minutes until it begins to brown. Add the beef broth.

 Stir in the white cooking wine, tomato sauce, olives, capers, bay leaves, and raisins. Reduce the heat and let the mixture simmer for 15-20 minutes until the sauce is reduced and the flavors melt together.

Serve hot over white rice.

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SEARED BEEF TENDERLOIN

Seared Beef Tenderloin

EQUIPMENT NEEDED

• Cast-iron skillet or other heavy skillet

• Cooking tongs

INGREDIENTS

• 2 beef tenderloin steaks (6 to 8 ounces each), about 2 inches thick

• Salt and freshly cracked black pepper

• 1 tablespoon neutral oil (grapeseed or avocado)

• 2 tablespoons butter

• 2 sprigs thyme

• 2 garlic cloves, smashed

INSTRUCTIONS

1. Season steaks generously with salt and pepper.

2. Heat oil in a skillet over high heat until just smoking.

3. Sear steaks for 2 to 3 minutes per side, until deeply browned.

4. Reduce heat to medium-low. Add butter, thyme and garlic; baste steaks for 1 to 2 minutes.

5. Transfer skillet to a 400-degree oven. Cook to desired doneness: 120 degrees for rare, 130 degrees for medium-rare.

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