Cookbook Giveaway! and Nicaraguan Beef Tenderloin



On my doorstep were these beautiful blue cookbooks, Global Kitchen, sent by Cooking Light. I settled on my couch and flipped through the book… it has so many regional recipes from all around the world! The book is categorized by geography, which I love, and includes brief descriptions of the highlighted dishes and flavors.

I chose to make the Broiled Beef Tenderloin with Chilean Cilantro Sauce. This Latin America dish combines Nicaraguan-style beef tenderloin with Salvadoran spices and pebre, Chile’s spicy version of chimichurri. The incredibly tender beef pairs perfectly with the tangy cilantro sauce and caramelized onions.

global kitchen

**As a disclaimer, I was not paid by Cooking Light to write the post or have the giveaway.

Now for the giveaway, all you have to do is 1) Like Bacon and Soufflé on Facebook, or 2) Subscribe by email, or 3) Leave a comment sharing what regional cuisine you would like to cook more of. If you do all three, you will have three chances to enter the giveaway. Please leave a comment letting me know if you either liked or subscribed to my blog. I will use random generator to select the winner. The winner will be announced on March 9th. Good luck!

Nicaraguan Beef Tenderloin


  • Beef Tenderloin
  • 1 tbsp of olive oil, plus 1 tsp for steaks
  • 4 cups sliced onion
  • 1/2 tsp sugar
  • 1 (1.5lb) center-cut beef tenderloin
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cumin or red chili powder
  • Chilean Cilantro Sauce
  • 2/3 cup organic vegetable broth
  • 1/2 cup minced fresh cilantro
  • 1/2 cup minced onion
  • 1/2 cup minced red bell pepper
  • 1/4 cup white vinegar
  • 1/4 cup EVOO
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp freshly ground black pepper
  • 4 garlic cloves, minced


  1. Heat olive oil in a large skillet over medium heat. Add onion and sugar. Cover pan and cook for 10 minutes while stirring frequently, until browned.
  2. Preheat broiler.
  3. Cut tenderloin into 6 even steaks. Place 1 steak between 2 sheets of heavy-duty plastic wrap and flatten to an even thickness using a rolling pin. Repeat procedure with all steaks. Combine salt and the next 4 ingredients (through cumin). Brush steaks with 1 tsp of olive oil, and rub salt mixture over both sides of steaks.
  4. Place steaks on aluminum foil on a broiler pan. Broil 2 minutes on each side or until desired degree of doneness.
  5. Combine all Chilean Cilantro Sauce ingredients in a bowl and stir until well blended.
  6. Top each steak with onion mixture and drizzle each with 1 tbsp of Chilean Cilantro Sauce.

Be Sociable, Share!

4 comments for “Cookbook Giveaway! and Nicaraguan Beef Tenderloin

  1. Melissa
    March 2, 2014 at 10:04 pm

    I really like Mexican food, so I wish I had more Latin recipes that I knew how to cook.

  2. Sara
    March 2, 2014 at 10:51 pm

    This looks delicious! I’m always looking for new flavors and can’t wait to try this!

    • admin
      March 12, 2014 at 9:39 pm

      Hello Sara! Thank you for leaving a comment. You are the winner of the cookbook 🙂 I will email you separately to get your address so I can mail the book to you as soon as possible. Thanks and have a great day!

  3. Yvonne
    March 2, 2014 at 11:15 pm

    Pick me pick me! jk

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload the CAPTCHA.