Beef Tenderloin with Chipotle Salsa


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 to 6 servings with 2 cups (500 mL) salsa
*PLUS Broiling Time: 8 minutes


  • 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


  • 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.