Caribbean Fiesta

Grilled Filet Mignon w/spicy horseradish and chipotle sauce on fire roasted peppers, onions, artichoke hearts asparagus and white and yellow sweet yam medallions. Serves 2 8 oz filet of beef tenderloin cut in 2 equal portions wash and pat dry ½ cup Carib Beer Fresh crush garlic 3 tablespoon grapeseed oil Salt & pepper to taste 2 dry chipotle peppers 1oz sundried tomatoes, 2tbs sour cream 1 each red and green bell pepper seeded and sliced ½ yellow onion sliced ½ cup artichoke hearts quartered 1oz fresh minced ginger and garlic 1tbs grapeseed oil for grilling 8 stalks asparagus rinsed and trimmed 2 medium white and yellow sweet yams Method: 1. Combine beer, garlic oil salt & pepper to make a marinade- pour over beef, coating all side, cover and refrigerate 2hrs. To grill remove beef from marinade place on grill and brown all all sides 8-10 mins. Remove and tent with foil until service 2.In a small saucepan add 1 cup of water, chipotle chilles tomato and simmer until soft and plump-remove and cool, blend to smooth paste and sour cream 3 . Wipe grill and add1tps grapeseed oil, add onions peppers and artichoke and grilled until tender, remove and set aside. 4. Add asparagus until cooked removed and set aside 5. In a saucepan bring3 cups water to boil and place yams cook until tender, drain peel and sliced into medallions, sauté in butter minced ginger and garlic. Set aside6.To serve place the asparagus in center on top spoon the artichoke, pepper onion medley, place beef on top and drizzle horseradish chipotle sauce over beef, arrange the yam medallions around. Dessert: Pineapple upside down Cake with shandy sorrel marinated fresh berries** serve with your favorite wine or beerBon Appetit!!! Chef Rena Mohammed, CEOReMo’s Catering 305-528-2158 (c) 305 493-1313(f) email:myboys8@bellsouth.net 850 NE 212th Terrace #4 NMB Florida 33179