Prepare the tomato salsa: Over a hot grill, roast the tomatoes until blackened. Transfer the bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lemon juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.

Season the beef with salt, pepper and coriander. Preheat oven to 400 degrees.

In a sauté pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium-rare, (120 degrees internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes.

Cut into 1/4-inch thick slices and divide onto 4 plates. Spoon salsa on top. Season mixed greens with two tablespoons of olive oil and salt and pepper. Place each of the galette quarters along side of the tenderloin and garnish with the mixed greens.

This recipe yields 4 servings.

Comments: This recipe is a wonderful dish for the summer. It has strong and delicate flavors, when combined, itll provide you with a perfect balance of spiciness in the chili and a coolness of the tomato salsa.