Southwestern Beef Tenderloin
Chef: Megan Richmond
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  • 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
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
Category: Main Courses
Ethnicity: Mexican
Author Comments:
Longest time is to cook potatoes. Do that first and then cook remaining ingredients.

From Cuisine at Home Feb 2007 issue
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