| | -JUDI M. PHELPS |
| 1 1/2 | lb | To 2 lb beef tenderloin; visible fat trimmed |
| 2 | ts | Olive oil |
| 1 | | Clove garlic; squeezed through a garlic press |
| 1 | ts | Crushed dried rosemary |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Freshly ground black pepper |
| 1/4 | ts | Ground oregano |
| | PEPPER/PAPAYA CHILI SAUCE |
| 2 | md | Red bell peppers; seeds and membranes removed, quartered |
| 1 | | Dried arbol chile; crushed |
| 2 | ts | Balsamic vinegar |
| 1 | | Clove garlic; quartered |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground coriander seeds |
| 1 | | Papaya; peeled, seeded and coarsely chopped, about 1 cup |
| 1 | tb | Fresh lime juice |
| | Sprigs of cilantro OR |
| | Parsley for garnish |
