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Southwestern Beef Tenderloin with chipotle mashed potatoes

This was our Valentines meal

This was taking from Cuisine at home.  It is a meal for two.  The one change we did was get a 4oz filets instead of two 2oz filets.   All that means is the cooking time is a little longer. I would do 4-5 minutes per side.  Please note you also are making a compound butter for this that needs about 1/2-1 hour to chill.  I just stuck it in the freezer to cut down the time.


For the potatotes:
BOIL;Mash and Add:
1 lb Yukon gold potatoes peeled and quartered
1/3 cup lowfat buttermilk
2 T scallions, thinly sliced
1 T unsalted butter
2 t chipotle chilies in adobo, minced
Salt to taste

For the steaks:
Combine;Saute in 1 T olive oil:
2 t brown sugar
1 t kosher salt
1 t paprika
1/2 t chili powder
1/2 t black pepper
4 Beef tenderloins filets (2oz/each)  Or two 4oz filets

For the Spinach:
Heat;Add:
1 T. olive oil
1/2 cup grape tomatoes
8 cups spinach leaves

Topping off:
Lime Crema for the potatoes
(5 mintues)
1/4 cup sour cream
1 T fresh lime juice (bottled worked fine)
Pinch of salt.

Compound butter for the steaks
(5 minutes plus chilling)
1 stick unsalted butter, softened
1 T fresh minced parsley
1 t lemon zest, minced
1 T fresh lemon juice
1/4 t kosher salt

For the Lime Crema:
Whisk all the ingredient together and chill.

For the Compound Butter:
To make compound butter, butter is allowed to soften at room temperature and then ingredients are stirred in. The finished butter is put back into refrigeration to cool, and some cooks make it into a log or block for easy slicing. It can also be formed into balls or other shapes and chilled so that it will make an attractive garnish. The imagination is the only limit on fillings for compound butter.
You will have some leftover and you can wrap it up and keep in the freezer or Fridge.  It would be a nice addition to any fish/seafood.

For the potatoes:
Boil potatoes in salted water in a sauce pan over high heat for 15 minutes or until tender.  Drain and return potatoes to the pan, and dry briefly over med heat.  Off heat, mash potatoes to desired consistancey, then add buttermilk, scallions, buttter, chilies and salt.  Keep warm over very low heat.

For the Steaks:
Combine brown sugar, salt, and spices for the steaks in a bowl; coat filets on both sides with rub.  Heat 1T oil in saute pan over med-high, add the steaks and saute 2-3 minutes per side for med rare (for 4oz steaks do 4-5 minues per side), or too desired doneness.  Remove from pan and keep warm.

For the Spinach:
Heat 1 T. oil over med-high heat in a second saute pan.  Add tomatoes and cook 1 min, or until blisterd.  Add spinach and cook until wilted, about 2-4 minutes.  Season with salt and pepper to taste.

To assemble:
Divide potatoes between two plates.  Top with the lime crema.  Arrange the spinach/tomatoes on the potatoes, then layer the steaks ontop.  Add 1t of compound butter on the steak.
Eat and enjoy! 

Below is the picture. Only thing we found is we didn't have the potatoes thick enough.  We put it in a food processor and it creamed them a little too much.  Still came out VERY good.  But when to do again we would have them a little less creamy





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Comments

I’ve been into blogging for quite some time and this is definitely a great post.Cheers!