Lunch / Dinner
Southwestern Beef Tenderloin with Chipotle Mashed Potatoes
Chile-spiced potatoes, lime crema, tenderloin steak, and a simple compound butter — this is southwestern-style fine dining you can handle at home. If you think you have a favorite meat and potatoes menu, just wait. These beef filets are seasoned with a spicy brown-sugar rub including paprika and chili powder, packing tons of flavor onto an otherwise mild-tasting cut. And sautéd spinach and tomatoes brighten up the plate, along with a side of smoky-spicy mashed potatoes made with chipotles and tangy buttermilk.
Ingredients
FOR THE COMPOUND BUTTER, COMBINE:
FOR THE LIME CREMA, WHISK:
FOR THE POTATOES, BOIL:
FOR THE FILETS, COMBINE:
FOR THE SPINACH, HEAT:
Use any of the leftover Compound Butter any time you want a quick "sauce" — while great on steaks, try it on fish or vegetables, too.
Instructions
For the compound butter, combine butter, parsley, zest, lemon juice, and salt; shape into and log, wrap in plastic wrap, and chill until firm.
For the lime crema, whisk together cream, lime juice, and salt; chill until ready to serve.
For the potatoes, boil potatoes in saucepan of salted water over high heat until tender, 15 minutes. Drain potatoes, return to pan, and dry briefly over medium heat. Off heat, mash potatoes to desired consistency, then add buttermilk, scallions, butter, and chiles; season with salt. Keep potatoes warm over very low heat.
For the filets, combine brown sugar, salt, and spices; press mixture onto both sides of filets. Heat oil in a sauté pan over medium-high, add filets, and sauté 2–3 minutes per side for medium-rare. Remove filets from pan and keep warm.
For the spinach, heat oil over medium-high in a sauté pan. Add tomatoes and cook until blistered, about 1 minute. Add spinach and cook until wilted, about 2 minutes. Season spinach with salt and pepper to taste.
To serve, top potatoes with some of the Lime Crema, arrange spinach and tomatoes on potatoes, then layer on the steaks and top each with 1 tsp. Compound Butter. (Chill remaining butter for another use.)
Add buttermilk to the cooked potatoes for a creamy texture.
Make sure skillet is hot, then sear filets quickly, 2–3 minutes per side. Watch so they don't burn.
Sauté the tomatoes first, then add the spinach and toss it until it wilts, 2–3 minutes.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 803
% Daily Value*
Total Fat 34g 52%
Sodium 1259mg 52%
Carbs 80g 26%
Fiber 25g 100%
Protein 55g
*Percent Daily Values are based on a 2,000 calorie diet.