Puntas de Filete with Cilantro & Lime

Step 1

Pat the beef tenderloin dry on all sides with paper towels so it browns well when seared.

Step 2

Slice the beef tenderloin lengthwise (along the grain direction) into strips about 2 inches wide and 1/4 inch thick, as if slicing bread on a slight angle.

Step 3

Sprinkle 0.75 teaspoon salt and 0.5 teaspoon black pepper evenly over both sides of all the beef strips.

Step 4

Slice each jalapeño lengthwise (from stem to tip) into two halves, then scrape out the seeds with a small spoon if you prefer less heat.

Step 5

Mince the garlic cloves until the pieces are smaller than a grain of rice, about pencil-tip dots.

Step 6

Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 7

Carefully place the beef strips in the hot oil in a single layer, without crowding — work in two batches if needed so each piece touches the hot pan.

Step 8

Cook without moving for 2 minutes until the bottom surface turns the color of warm honey with darker edges, then flip each strip and cook the other side 1 to 2 minutes until similarly colored.

Step 9

Transfer all cooked beef strips to a clean plate and set aside.

Step 10

Place the jalapeño halves skin-side down in the same skillet and cook 2 to 3 minutes until the skin softens and turns spotty brown, then flip and cook 1 minute more, then move to the plate with the beef.

Step 11

Reduce heat to medium and add the minced garlic to the same skillet, stirring constantly for 30 seconds until the kitchen smells strongly fragrant and the garlic turns pale golden.

Step 12

Sprinkle 0.5 teaspoon cumin over the garlic and stir for 15 seconds to bloom the spice, so it releases its warm fragrant oils.

Step 13

Pour 0.5 cup beef broth into the skillet and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom of the pan.

Step 14

Return the beef strips and jalapeños to the skillet, then pour in 3 tablespoons fresh lime juice and stir to combine, about 20 seconds.

Step 15

Remove the skillet from heat and stir in 1 tablespoon butter until it melts and coats the beef, then add 3 tablespoons fresh cilantro and stir to distribute evenly.

Step 16

Divide the beef and sauce among four plates, arrange two jalapeño halves on each plate, and sprinkle the remaining cilantro over the top as garnish.