FOR THE POTATOES, BOIL- 1 lb. Yukon gold potatoes, peeled, quartered
1/3 cup low-fat buttermilk
1 Tbsp. unsalted butter
2 Tbsp. scallions, thinly sliced
2 tsp. chipotle chiles in adobo sauce, minced
Salt to taste
FOR THE STEAKS, COMBINE- 2 tsp. brown sugar
1 tsp. kosher salt
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. black pepper
4 beef tenderloin filets (2 oz. each)
FOR THE SPINACH, HEAT 1 Tbsp. olive oil
8 cups spinach leaves
1/2 cup grape tomatoes
Instructions
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.
Nutrition Information
Per serving- 803 cal; 34g total fat; 1259mg sodium; 80g carb; 25g fiber; 55g protein
Originally Submitted
10/6/2013
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