O.K., here's Birthday Bill's choice for our next dinner review.
A couple of things I disagree with with the recipe - been debating whether to say anything or not, but oh well... potatoes get too water logged and mushy cooking them on high heat; and the order of prepping the dinner, the magazine has us cooking the steaks and letting them wait for the spinach, they are such small amounts of meat they'll be cold, so I would make the spinach and let it wait for the steaks. (my opinon, only)
Southwestern Tenderloin Steaks with chipotle mashed potatoes
Makes 2 servings
For the potatoes –
Boil; mash and add:
1 lb. Yukon gold potatoes, peeled, quartered
1/3 cup low fat buttermilk
2 T. scallions
1 T. unsalted butter
2 tsp. chipotle chiles in adobo, minced
Salt to taste
For the steaks –
Combine: sauté in 1 T olive oil:
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; add:
1 T. olive oil
1/2 cup grape tomatoes
8 cups spinach leaves
Boil potatoes in salted water in a saucepan over high heat for 15 min. or until tender. (note: hmmmm, I don’t cook potatoes over high heat) 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 & spices for the steaks in a bowl; coat filets on both sides with the spice rub.
Heat 1 T. oil in a sauté pan over medium-high, add the steaks and sauté 2-3 min. per side for medium-rare, or to desired doneness. Remove from pan; keep warm.
Heat 1 T. oil over medium-high in 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.
To assemble, divide potatoes between two plates and top with some of the crema (see recipe). Arrange the spinach and tomatoes on the potatoes, then layer the steaks on top.
Top each steak with 1 tsp. compound butter (see recipe). (Chill remaining butter and use on fish or veggies)
Lime Crema for the potatoes
Makes 1/4 cup
1/4 cup sour cream
1 T. fresh lime juice
Pinch of salt
Whisk all ingred. together and chill.
Compound Butter for the steaks
Makes 1/2 cup
1 stick unsalted butter, softened
1 T. fresh minced parsley
1 tsp. lemon zest, minced
2 T. fresh lemon juice
1/4 tsp. kosher salt
Combine all ingred. until incorporated. Roll in a log; chill until firm.
A couple of things I disagree with with the recipe - been debating whether to say anything or not, but oh well... potatoes get too water logged and mushy cooking them on high heat; and the order of prepping the dinner, the magazine has us cooking the steaks and letting them wait for the spinach, they are such small amounts of meat they'll be cold, so I would make the spinach and let it wait for the steaks. (my opinon, only)
Southwestern Tenderloin Steaks with chipotle mashed potatoes
Makes 2 servings
For the potatoes –
Boil; mash and add:
1 lb. Yukon gold potatoes, peeled, quartered
1/3 cup low fat buttermilk
2 T. scallions
1 T. unsalted butter
2 tsp. chipotle chiles in adobo, minced
Salt to taste
For the steaks –
Combine: sauté in 1 T olive oil:
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; add:
1 T. olive oil
1/2 cup grape tomatoes
8 cups spinach leaves
Boil potatoes in salted water in a saucepan over high heat for 15 min. or until tender. (note: hmmmm, I don’t cook potatoes over high heat) 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 & spices for the steaks in a bowl; coat filets on both sides with the spice rub.
Heat 1 T. oil in a sauté pan over medium-high, add the steaks and sauté 2-3 min. per side for medium-rare, or to desired doneness. Remove from pan; keep warm.
Heat 1 T. oil over medium-high in 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.
To assemble, divide potatoes between two plates and top with some of the crema (see recipe). Arrange the spinach and tomatoes on the potatoes, then layer the steaks on top.
Top each steak with 1 tsp. compound butter (see recipe). (Chill remaining butter and use on fish or veggies)
Lime Crema for the potatoes
Makes 1/4 cup
1/4 cup sour cream
1 T. fresh lime juice
Pinch of salt
Whisk all ingred. together and chill.
Compound Butter for the steaks
Makes 1/2 cup
1 stick unsalted butter, softened
1 T. fresh minced parsley
1 tsp. lemon zest, minced
2 T. fresh lemon juice
1/4 tsp. kosher salt
Combine all ingred. until incorporated. Roll in a log; chill until firm.
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www.achefsjourney.com