If you are looking for another tasty hot Hors d”Oeuvre, this is one to add to your collection.
- 1 tbsp. coconut oil
- 1 tsp. orange juice
- 1 tsp. packed brown sugar
- 1 tsp. grated orange zest
- 2 cloves garlic, minced
- pinch each of cumin and pepper
- 12 oz. beef tenderloin
- pinch of salt
In a bowl whisk together the oil, juice, sugar, zest, garlic pepper and cumin. Cut beef into scant I inch cubes. Add to the bowl and toss to coat. Let this stand for 15 minutes.
Smoked Paprika Mayonnaise
- 1/2 cup mayonnaise
- 1 tsp. smoked Spanish paprika
- pinch of salt and pepper
In a small bowl, combine all the ingredients. Set aside in the refrigerator.
Place the cubes on a foil lined baking sheet. Broil about 6 inches from the heat until browned but still a little pink inside (about 5 minutes).
Serve with the Paprika mayonnaise.
Napkins, Glass of wine….life doesn’t get too much better than this.