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Recipe for a Mexican dish

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Linda Symonds

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Sabana de Res (Steak Over Black Beans)

2/3 cup dried black beans washed, picked over
4 cup water
6 slices bacon cut 1/2" wide strips
1 medium onion, diced
Salt to taste
Black pepper to taste
4 eight-ounce Beef tenderloin fillets
4 tsp Vegetable oil
2 tbsp Unsalted butter


large bunch green onions, thinly sliced
6 red jalapeno peppers stemmed, seeded, and chopped
Juice of 2 limes

Prepare the beans:

Place the beans and water in a medium saucepan.

Bring to a boil, reduce to a simmer and cook, covered, until soft throughout, about 1 hour and 30 minutes. Remove from the heat.

Fry the bacon in a medium skillet over low heat until golden. Spoon off excess fat. Add the onion and sauté until lightly golden. Add the beans with their liquid, salt and pepper.
Cook for 2 minutes longer. Adjust seasonings. The mixture should remain thin and soupy. Keep warm.

This may be prepared a day or 2 in advance and refrigerated. (reheat when ready to use).

Prepare the steak:

Flatten the steaks by sandwiching each tenderloin, with the grain running vertically, between two sheets of oiled plastic wrap or parchment paper (with the oiled side facing the meat).

Flatten each one with the flat side of a heavy cleaver or mallet, using steady even sweeping strokes from the center out as you would roll pie dough, until the steak is a thin oval of about 14 by 10 inches.

Preheat a lightly oiled very large non-stick skillet or cast iron pan.

Peel the paper off the steaks and season all over with salt and pepper. Sear, one at a time, in the hot pan 30 to 40 seconds per side.

Coat each of two serving platters with the warm bean mixture. Top each with two hot steaks.

Prepare the garnish by melting the butter in a small hot skillet over medium-high heat. Sauté the scallions and jalapenos with salt and pepper to taste and the lime juice for 1 minute. Pour mixture over the steaks.

Serves 4



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