Southwestern Beef Tenderloin
Chef: Megan Richmond
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Ingredients:
- Chipotle Potatoes
- 1 lb Yukon gold potatoes, quartered (peeled if you desire)
- 1/3 cup buttermilk
- 2 tbsp green onion
- 1 tbsp butter
- 2 tsp chipotle chiles in adobo sauce
- Rub
- 2 tsp brown sugar
- 1/2 tsp garlic salt
- 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 4 beef tenderloin (filet mignion) 2oz each
- 1/2 cup grape tomatoes
- 8 cups spinach (1 bag)
- Lime Crema
- 1/4 cup sour cream
- 1 tbsp lime juice
Directions:
Boil potatoes over high heat for 15 minutes
In a bowl mash potatoes. Add buttermilk, green onion, butter, chipotle chiles. Add salt/pepper to taste.
Combine rub ingredients in a bowl and coat filets on all sides. Heat 1 tbsp olive oil in a saute pan. Saute steaks about 3-5 minutes per side.
Heat 1 tsp oil in a saute pan and cook tomatoes 1 min or until blistered. Add spinach and cook through - about 3-5 minutes.
Mix together sour cream and lime juice to form lime crema.
To assemble, place potatoes on a plate. Top with lime crema, then spinach and tomatoes. Then layer 2 steaks on each.
Boil potatoes over high heat for 15 minutes
In a bowl mash potatoes. Add buttermilk, green onion, butter, chipotle chiles. Add salt/pepper to taste.
Combine rub ingredients in a bowl and coat filets on all sides. Heat 1 tbsp olive oil in a saute pan. Saute steaks about 3-5 minutes per side.
Heat 1 tsp oil in a saute pan and cook tomatoes 1 min or until blistered. Add spinach and cook through - about 3-5 minutes.
Mix together sour cream and lime juice to form lime crema.
To assemble, place potatoes on a plate. Top with lime crema, then spinach and tomatoes. Then layer 2 steaks on each.
Serves 2-3
Preparation Time: 20 min
Cook Time: 40 min
Cook Time: 40 min
Category:
Main Courses
Ethnicity:
Mexican