I’d hard to imagine there would EVER be beef tenderloin left on the platter at my house – but there was this weekend! That’s because I cooked an extra hunk so that we’d have “leftovers on purpose” for a couple easy weeknight recipes that were floating around in my head. I had to threaten all the boys to keep their dirty meat-stealing mitts of this extra steak, and once they saw the More-eo Blondie Bars I made for dessert, they had moved on to new conquests.
So, the great thing about this Beef Tenderloin & Tomato Pizza with Ancho Crema is that you can use thin slices of any leftover steak like top sirloin, ribeye, flat iron — or even fajita meat! I also used naan bread for “let’s make dinner in five minutes” convenience, but feel free to do a homemade traditional crust or even a cauliflower crust if you prefer.
The toppings are fresh and healthy with a southwestern spin – cilantro, queso fresco, hatch green chilies and a trifecta of colorful tomatoes. Red, yellow and orange – they were almost too beautiful to eat! But gobble them up because I know how great the abundance of lycopene and vitamin B6 found in tomatoes is for athletes — you can learn more on the topic of tomatoes and working out in a post I wrote for CorePower.com.
Beef Tenderloin & Tomato Pizza with Ancho Crema Recipe
- 4 8-inch diameter pieces of naan bread
- 2 tablespoons olive oil
- 1 teaspoon garlic salt
- 1 teaspoon dried red pepper flakes
- 1 medium yellow tomato, seeded and sliced thinly
- 1 medium red tomato, seeded and sliced thinly
- 1 medium orange tomato, seeded and sliced thinly
- ½ cup chopped fire-roasted hatch green chilies (or can use canned)
- 1 cup of crumbled queso freco
- 1 tablespoon minced fresh cilantro
- 1 8-ounce pre-cooked beef tenderloin steak (or other steak) sliced thinly across grain.
- 1/3 cup Greek yogurt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground ancho chili powder
- Avocado for garnish
- Preheat oven to 400 F degrees.
- Lay naan bread on a baking sheet and brush tops with olive oil. Sprinkle with the garlic salt and pepper flakes.
- Layer each crust with tomato slices and green chilies. Sprinkle with queso fresco cheese.
- Bake in oven for approximately 10 minutes or until edges of bread turning golden brown and cheese beginning to bubble.
- Remove from oven and top with thinly sliced steak that is room temperature or has been lightly warmed — taking care not to over reheat it and make tough.
- To make crema, whisk together Greek yogurt, Worcestershire sauce and chili powder in small bowl. Drizzle on top of pizzas. Sprinkle with cilantro. Serve with avocado, if desired. Serves 4.