Chipotle Grilled Filet Mignon

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INGREDIENTS (AVAILABLE AT BEL AIR FOODS)

  • Chipotle Marinade (see recipe below)
  • 4 Filet Mignon (Beef Tenderloin) steaks (about 6 ounces each and 1¼ inches thick)
  • Mango Salsa (see recipe below)
  • Coarse Salt

Preparation:

Prepare Chipotle Marinade. In a non-reactive baking dish or a resealable plastic bag, add the steaks and the Chipotle Marinade. Refrigerate 3 to 4 hours or overnight. Meanwhile, prepare the Mango Salsa.

Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks. When you are ready to grill, preheat barbecue grill.

Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. I know that some people do salt their steaks before cooking, but trust me and don’t salt – the result will be juicy, delicious steaks to serve your family and guests! Salt after the steak is cooked to your liking, has rested the required time, and just before serving.

Place steaks onto hot grill and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness:

  • Rare – 120 degrees F
  • Medium Rare – 125 degrees F
  • Medium – 130 degrees F

When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Serve your perfectly cooked steaks with the prepared Mango Salsa.

Makes 4 servings.

Chipotle Marinade:

  • 1/4 cup olive oil
  • 3 tablespoons canned chipotle chiles in adobo sauce, finely minced*
  • 3 tablespoons freshly-squeezed lime juice (2 medium limes)
  • 1 tablespoon honey
  • 1 tablespoon minced garlic
  • 1/4 cup chopped fresh cilantro leaves
  • Pinch of salt

* Chipotle chiles (dried, smoked jalapenos) can be purchased dried or canned in a spicy adobo sauce. Since dried chiles need to be rehydrated for 20 minutes in warm water, I prefer the convenience of canned-and the adobo sauce is extremely flavorful.

Place the olive oil, chipotle chiles, lime juice, honey, garlic, cilantro, and salt in a blender; puree until smooth.

Mango Salsa:

  • 2 mangoes, peeled and cut lengthwise around the pit into slices and then diced
  • 1 1/2 cups cooked and drained black beans (or canned and drained)
  • 1/4 cup diced red bell pepper
  • 2 scallions, sliced
  • 1/2 jalapeno chile pepper, seeded and minced (or to taste)
  • 1 to 2 tablespoons minced fresh cilantro leaves
  • Juice of 1 fresh-squeezed lime
  • Salt to taste

In a medium-size bowl, combine the diced mangoes, black beans, bell pepper, scallions, jalapeno chile, cilantro, and lime



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