Nick Massie: Beef and Shrimp Tampiqueña With Christmas Pico



Nick Massie of Paleo Nick is in the kitchen with sp guest Sam Dancer, preparing a holiday feast fit for an athlete. Give the gift of balanced nutrition with Massie’s recipe for beef and shrimp tampiqueña, a festive riff on a classic Mexican meat dish. Feliz Navidad! For the Beef: • 1 beef tenderloin* (5-7 lb.), trimmed of silver skin and tied to a uniform thickness** • 1 tbsp. olive oil • ½ cup Cheechako Tako spice blend, or Mexican seasoning listed below • 4 ft. of butchers twine Preparation: Preheat oven to 450 F. Rub beef with olive oil and spice blend until uniformly coated on all sides. Place seasoned beef on a foil-lined sheet pan and place in the oven. Roast until the center of the thickest part of the tenderloin reads 120 F. Remove from the oven and allow to rest for



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