Southwestern Beef Tenderloin With Chipotle Mashed Potatoes Recipe 55 Food

SOUTHWESTERN BEEF TENDERLOIN WITH CHIPOTLE MASHED POTATOES RECIPE - (5/5)

Steps:

• Boil potatoes in salted water in a saucepan over high heat, 15 minutes or until tender. Drain, return potatoes to the pan, and dry briefly over medium heat. Off heat, mash potatoes to desired consistency, then add the buttermilk, scallions, butter, chiles, and salt. Keep warm over very low heat. Combine brown sugar, salt, and spices for the steaks in a bowl. Press mixture onto both sides of filets. Heat 1 Tbsp. oil in a sauté pan over medium-high, add the steaks, and sauté 2-3 minutes per side for medium-rare. Remove filets from pan and keep warm. Heat 1 Tbsp. oil over medium-high in second sauté pan. Add tomatoes and cook until blistered, about 1 minute. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Steps to Success: 1. Add buttermilk to the cooked potatoes for a creamy texture. 2. Make sure skillet is hot, then sear filets quickly, 2-3 minutes per side. Watch so they don't burn. 3. Sauté the tomatoes first, then add the spinach and toss it until it wilts, 2-3 minutes.

CHIPOTLE MASHED POTATOES

Steps:

• Bring water to a boil in a medium saucepan. Add potatoes and cook over medium heat, stirring once in a while, until easily pierced with a fork, 20 to 30 minutes. Drain.
• Place chipotle pepper and garlic in a food processor; process until minced. Add potatoes and process until mostly smooth. Add milk, cilantro, butter, and salt. Mix until combined but a few lumps remain.

FIRE ROASTED BEEF TENDERLOIN WITH MADEIRA MUSTARD SAUCE AND WASABI MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Preheat a grill.
• In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and Szechuan peppercorns for 1 minute until aromatic. Stir in red curry paste, tamarind paste, and honey. Deglaze with Madeira and reduce until syrupy. Add the veal stock and continue to reduce in half. Transfer to a blender and process to a puree. Strain and set aside.
• Over hot grill, cook the tenderloin until grill marks appear on all sides. Transfer to a saute pan and pour in half of the strained sauce. Roast in the oven for 4 to 5 minutes or until desired doneness.
• Transfer the remaining sauce to a saucepan and cook over medium heat. Reduce until thickened. In a cup, dissolve the powdered mustard in rice wine vinegar. Whisk in mustard and finish sauce with the butter.
• To serve, cut the steak into thin slices. Nap with Madeira Mustard Sauce and serve with Wasabi Mashed Potatoes garnished with a whole star anise.
• Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
• Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.

GARLIC BROWN BUTTER ROASTED BEEF TENDERLOIN

Steps:

• Preheat oven to 450 degrees. Heat a heavy 12-inch skillet over medium-high heat.
• Cut roast in half if necessary to fit in a 12-inch skillet. One half of the roast should have a thinner end that tapers off. Fold the thin end up against the rest of the roast and use kitchen twine to tie it together, creating an even thickness in the roast. Season the roast generously with salt, black pepper, and white pepper.
• Sear the roast in the heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side.
• Transfer to a roasting pan or 9x13 pan and roast in the preheated oven until desired done-ness is reached, 120-125 degrees for medium-rare, about 30 minutes. Let meat rest, covered loosely with aluminum foil, for 10 minutes before serving.
• While meat is resting melt butter in a small sauce pan over medium heat. Once butter melts, add in whole garlic cloves. Continue to cook over medium heat until butter begins to bubble and foam, stirring constantly. The color of the butter will begin to change. As soon as it gets close to reaching a dark golden brown, remove from heat and pour into a heat-safe container. Remove garlic cloves.
• Slice the roast into 1/2-inch to 3/4-inch slices and drizzle with brown butter. Serve immediately.

SOUTHWEST BEEF TENDERLOIN WITH CREAMY HORSERADISH SAUCE AND GRILLED TOMATOES

Steps:

• Heat the grill to medium-high. Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet, put the pan over the heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder; set aside.
• In a small bowl combine the sour cream, lemon juice, horseradish, and
• 1 tablespoon olive oil. Cover and refrigerate until ready to use.
• Drizzle some olive oil over the tenderloin and season it with salt and pepper. Sprinkle on about 1/2 of the spice mix and rub it into the meat. Grill for about 20 to 25 minutes for medium rare. Remove from the grill and allow the meat to rest for 5 to 10 minutes before slicing. Drizzle some olive oil over the tomatoes and season them with salt and pepper. Grill them for about 10 minutes.
• Slice the tenderloin and place it onto a platter. Drizzle the horseradish sauce over the meat and scatter the tomatoes around. Garnish with arugula leaves and serve.

SOUTHWESTERN SMOKEY MASHED POTATOES

Steps:

• Preheat oven to 350°F
• In a large pot, boil potatoes in water until tender but not falling apart, about 20-25 minutes.
• Drain potatoes and mash with the butter and milk. I use my hand mixer.
• Add salt and pepper to taste.
• In a large bowl combine potatoes, Gouda, garlic and chipotle peppers; mix well.
• Put potatoes into a 4 quart casserole and bake, covered, for 45 to 55 minutes stirring once.
• I like to uncover the potatoes the last 15 minutes or so of baking time to brown the top a little.
• Potatoes can be made ahead. Mix as above, do not bake. Cover and refrigerate up to 24 hours. Bake as directed or until potatoes are heated through.

SOUTHWESTERN MASHED POTATOES

Steps:

• Cook mashed potatoes as usual.
• Add cayenne pepper, hot sauce, and chipotle powder and mix well.
• Grate cheddar cheese over mashed potatoes and heat until melted.

BEEF TENDERLOIN WITH SOUTHWESTERN-STYLE SAUCE

Steps:

• Trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.
• Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
• Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Sauté the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes.
• Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium.
• Finish the sauce with the Cilantro and serve over the Tenderloin.
• Garnish with the Jalapeno.