Horse tenderloin with chimichuri sauce and roasted cauliflower and potato chips.

Horse meat has been causing a stir in news lately, unknowing people eating horse meat mixed in their restaurant “beef” burgers. No wonder they were able to get away with it for so long, horse meat looks, cooks and tastes the same as beef.

I marinated the tenderloin overnight in:

  • 1/3 cup soy sauce

  • 1/2 cup olive oil

  • 1/3 cup fresh lemon juice

  • 1/4 cup Worcestershire sauce

  • 2 cloves of garlic

  • 2 tablespoons dried oregano

  • 1 teaspoon ground pepper

  • 1/4 teaspoon hot pepper sauce (optional)

Sear the tenderloin on all sides then place in a 375 degree oven for about 8 minutes depending how large the cut is, let rest before 5 minutes before serving. Horse meat is usually served medium rare.  

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Roasting vegetables is extremely easy to do and tastes so darn great. Drizzle olive oil, salt, pepper and paprika on the potatoes.

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Chimichuri

  • 1/3 cup olive oil

  • a handful of fresh parsley,  chopped

  • a handful of fresh basil,  chopped

  • a handful of fresh mint,  chopped

  • a handful of fresh cilantro,  chopped

  • 2 cloves of garlic,  chopped

  • 1 small hot pepper,  chopped

  • juice of 1/2 lime

  • salt and pepper

Crush everything together in a mortar and pestle or a food processor, keeping it fairly chunky. 

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