Manabí-Style Beef Loin in Cacao-Passion Fruit Sauce with Soft Green Plantain Tigrillo and Cheese

Instructions

1. 1

   1. Peel the green plantains, cut them into large chunks, and cook them in a pot with enough water and 4 g (about 3/4 tsp) of salt for 18 to 20 minutes, until tender but not falling apart. Drain and keep warm.

2. 2

   2. Season the beef loin medallions with the remaining salt, black pepper, and half of the ground cumin. Let them rest for 10 minutes while you prepare the sauce base.

3. 3

   3. In a wide skillet over medium heat, warm 15 ml (1 tbsp) vegetable oil with 15 ml (1 tbsp) annatto oil. Add half of the red onion and half of the garlic. Sauté for 3 to 4 minutes until the onion turns translucent.

4. 4

   4. Stir in the cocoa powder, dried oregano, and the remaining cumin. Mix for 30 seconds so the cocoa lightly toasts without burning.

5. 5

   5. Add the passion fruit pulp, beef broth, and grated panela. Cook over medium-low heat for 8 to 10 minutes, stirring, until the sauce thickens slightly. Finish with 15 ml (1 tbsp) lime juice and keep warm.

6. 6

   6. While the sauce reduces, in another skillet warm 14 g (1 tbsp) butter with 15 ml (1 tbsp) annatto oil over medium heat. Add the remaining onion and garlic; sauté for 2 to 3 minutes.

7. 7

   7. Add the cooked plantains and mash them in the skillet. Pour in the milk little by little and cook for 3 minutes, stirring, until soft but still slightly textured. Add the crumbled fresh cheese and half of the chopped cilantro. Adjust salt and remove from the heat. Keep the tigrillo warm.

8. 8

   8. Preheat the oven to 200 °C / 400 °F. Heat an oven-safe skillet over medium-high heat with 14 g (1 tbsp) butter. Sear the beef medallions for 2 minutes per side until nicely browned.

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   9. Transfer the skillet with the beef to the oven and cook for 4 to 6 minutes at 200 °C / 400 °F for medium doneness, or until your desired doneness. Remove from the oven and let the meat rest for 5 minutes.

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    10. If you prefer a smoother sauce, strain it; otherwise keep it rustic. Warm it for 1 more minute if needed. Adjust with the remaining lime juice to taste.

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    11. Spoon a base of soft tigrillo onto each plate, place a beef medallion on top, and coat with the cacao-passion fruit sauce. Finish with the remaining chopped cilantro and serve immediately.