Southwestern Style Steak - Feb 2007 - Lost Recipe
  Re: (...)
Hello all... Does anyone have this recipe? Can't find this issue. Thanks Chad
  Re: Southwestern Style Steak - Feb 2007 - Lost Recipe by Chad (Hello all... Does an...)
Are you speaking of the Southwestern Tenderloin Steaks? Here ya go:

* Exported from MasterCook *

Southwestern Tenderloin Steaks w/chipotle mashed potatoes

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : A List Beef-Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the potatoes - Boil; Mash and Add:
1 pound Yukon Gold potatoes -- peeled and quartered
1/3 cup low-fat buttermilk
2 tablespoons scallions -- thinly sliced
1 tablespoon unsalted butter
2 teaspoons chipotle chiles canned in adobo -- minced
salt -- to taste
For the steaks - Sauté in --
1 tablespoon olive oil
2 teaspoons brown sugar
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon black pepper
4 2 ounce beef tenderloin steaks
For the spinach--Heat; Add:
1 tablespoon olive oil
1/2 cup grape tomatoes
8 cups spinach leaves
Lime Crema for the potatoes
1/4 cup sour cream
1 tablespoon fresh lime juice
1 pinch salt
Compound Butter for the steaks
1 stick unsalted butter -- softened
1 tablespoon minced parsley
1 teaspoon lemon zest -- minced
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt

Boil potatoes in salted water in a saucepan over high heat for 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; coat filets on both sides with the spice rub. Heat 1 Tbs oil in a sauté pan over medium-high heat, add the steaks, and sauté 2-3 minutes per side for medium-rare, or to desired doneness. Remove from pan; keep warm.

Heat 1 Tbs oil over medium-high in a second sauté pan. Add tomatoes and cook 1 minute, or until blistered. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

Lime Crema: Whisk all ingredients together and chill.

Combine all ingredients until incorporated. Roll and chill until firm.

To assemble: divide potatoes between two plates and top with some of the crema. Arrange the spinach and tomatoes on the potatoes, then layer the steaks on top. Top each steak with 1 tsp compound butter. Chill remaining butter and use on fish or vegetables.

"CuisineAtHome, February 2007, pg 15"
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