SOUTHWESTERN BEEF TENDERLOIN WITH CHIPOTLE MASHED POTATOES RECIPE - (5/5)
Provided by Porsha117
Number Of Ingredients 20
Steps:
- 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. Steps to Success: 1. Add buttermilk to the cooked potatoes for a creamy texture. 2. Make sure skillet is hot, then sear filets quickly, 2-3 minutes per side. Watch so they don't burn. 3. Sauté the tomatoes first, then add the spinach and toss it until it wilts, 2-3 minutes.
POTATO CRUSTED BEEF TENDERLOIN
Steps:
- (One can and should use leftover mashed potatoes, but still add the eggs and flour. That was how we invented this dish). Preheat a fryer to 350 degrees. In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a paring knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 percent. In a mixing bowl with paddle attachment, add hot potatoes and garlic cream. Mix together until smooth. Add butter, salt and pepper and check for seasoning. Let cool. Whisk together the eggs and flour until smooth. Mix with the cool mash. Season both pieces of beef well with salt and pepper. Coat with 1/2-inch of potato puree. Dredge the coated beef in flour, then eggs, then panko. Deep fry until golden brown, about 5 to 8 minutes, the beef will be rare to medium-rare. Let rest for 5 minutes before slicing.
- 1. Ravenswood, Big River Zinfandel, Alexander Valley, 1997 2. Veuve Cliquot Ponsardin Champagne
CAJUN SMASHED POTATOES RECIPE - (4/5)
Provided by John W
Number Of Ingredients 8
Steps:
- Boil potatoes for 30 min in salted water drain potatoes and let steam off for 5 min add butter, onions and seasonings then hand mash until smooth gradually hand mash in grated cheese... serve hot...microwave covered if needed to reheat
CHIPOTLE SHREDDED BEEF
This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! -Darcy Williams, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
CHIPOTLE MASHED POTATOES
Garlicky mashed potatoes with a delicious spicy kick of chipotle!
Provided by laura V
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water to a boil in a medium saucepan. Add potatoes and cook over medium heat, stirring once in a while, until easily pierced with a fork, 20 to 30 minutes. Drain.
- Place chipotle pepper and garlic in a food processor; process until minced. Add potatoes and process until mostly smooth. Add milk, cilantro, butter, and salt. Mix until combined but a few lumps remain.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 34.7 g, Cholesterol 17.7 mg, Fat 6.6 g, Fiber 4.4 g, Protein 5 g, SaturatedFat 4.1 g, Sodium 374.7 mg, Sugar 3 g
SOUTHWESTERN MASHED POTATOES
This is a side dish I created to go along with a salsa meatloaf I was making. You can adjust the peppers to make it spicier or milder, I found adjusting the chipotle powder made the biggest difference in heat.
Provided by Scarlett516
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook mashed potatoes as usual.
- Add cayenne pepper, hot sauce, and chipotle powder and mix well.
- Grate cheddar cheese over mashed potatoes and heat until melted.
Nutrition Facts : Calories 212.3, Fat 4.2, SaturatedFat 2.3, Cholesterol 12.9, Sodium 757.5, Carbohydrate 37.8, Fiber 3.6, Sugar 3.4, Protein 6.3
BEEF TENDERLOIN WITH SOUTHWESTERN-STYLE SAUCE
This versatile Southwestern -Style Sauce, with its zesty blend of black peppercorns and Creole mustard is a perfect match for beef tenderloin. Serve with Tarragon Green Beans and Jalapeno Jack Polenta for a perfect meal.
Provided by NcMysteryShopper
Categories Steak
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.
- Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
- Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Sauté the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes.
- Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium.
- Finish the sauce with the Cilantro and serve over the Tenderloin.
- Garnish with the Jalapeno.
Nutrition Facts : Calories 567, Fat 38.4, SaturatedFat 14.1, Cholesterol 146.2, Sodium 817.5, Carbohydrate 7.6, Fiber 0.5, Sugar 5.3, Protein 44.8
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