Right Side     Some of the ways Nekutli Agave Nectar is being used.   Iguana's Bar & Grille Jason Frydl, Executive Chef Chili Rubbed Beef Tenderloin and Sweet Agave Nectar Tomato Sauce Ingredients 4 8oz cuts of Colorado Beef Tenderloin 1 Tablespoon Chipotle Pepper Puree 1 each celery stalk, small diced 1 each carrot, peeled and small diced 1/2 yellow onion, small diced 2 ripe tomatoes, medium size, medium diced 1 cup red wine (Cabernet Sauvignon or Merlot) 1 cup demi glace or veal reduction 1/4 cup Agave Nectar, amber. S & P to taste Method Rub tenderloin with a small amount of Chipotle while wearing plastic gloves and season with salt and pepper. Place on hot grill and begin to cook to desired temperature. Meanwhile, in a saucepan, heat oil and add onion, celery and carrot. Cook at medium heat till lightly caramelized. Add tomatoes and cook until tender (2 minutes). Deglaze pan with red wine and reduce to half, add demi-glaze, Agave Nectar and season with salt and pepper. After tenderloin has cooked to desired temperature, sauce half of the meat. The sauce will bring a nice sweetness to the spicy filet. The Colibree Company, Inc. P.O. Box 1549 • Aspen, Colorado 81612 Tel: 720-272-3969 • E-mail: colibreeinc@earthlink.net Copyright © The Colibree Company, Inc. All rights reserved.