Beef Tenderloin with Chipotle Salsa
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- Prep Time10 min
- Total Time10 min
- Makes4 to 6 servings with 2 cups (500 mL) salsa
Ingredients
1 to 2 chipotles in adobo sauce
1 pint cherry or grape tomatoes, cut in half
1/2 cup chopped cilantro
4 large garlic cloves, minced
41643 small red onion, chopped
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp ground cumin
1 pinch salt
1 pinch granulated sugar
4 to 6 beef tenderloins or rib-eye steaks, about 1/2-in. thick
Instructions
Finely chop 1 chipotle (use 2 for more heat). Place in a bowl and add tomatoes, cilantro, garlic and onion. Stir in vinegar, 2 tbsp (30 mL) oil, cumin, salt and sugar. Use right away or, if possible, let sit at room temperature for a few hours to allow the flavours to meld.
To cook steaks, place oven rack 3 in. (7.5 cm) from broiler. Preheat broiler. Line a broiler pan or baking sheet with foil. Place a wire rack on foil, then arrange steaks on top.
Lightly brush steaks with oil. For medium-rare, broil 4 min. Turn and broil 4 more min until beef gives slight resistance when pressed with your finger. Place on plates and spoon salsa overtop. Delicious with mashed potatoes and crisp green beans.
Nutrition (per serving)
Calories 327, Protein 33g, Carbohydrates 5g, Fat 19g.
Impress guests with thick tenderloin steaks. Cherry-tomato salsa, laced with smoky chipotle peppers, adds a touch of heat.
