Beef Tenderloin with Chipotle Salsa

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PREP TIME

10 min

Makes

4 to 6 servings with 2 cups (500 mL) salsa

* PLUS Broiling Time: 8 minutes

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
  • 33 g,
  • Carbohydrates
  • 5 g,
  • Fat
  • 19 g,

Impress guests with thick tenderloin steaks. Cherry-tomato salsa, laced with smoky chipotle peppers, adds a touch of heat.